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Onions, Stuffed and Baked

Peel two large Spanish onions, partly boil them, and leave them on a sieve to drain until nearly cold. Then cut the onions an inch and a half across the top, and scoop out the centre. Have ready a stuffing made with one ounce of finely-grated Parmesan or Cheshire cheese, the yolks of two hard-boiled eggs minced very finely, one ounce of butter, three ounces of bread-crumbs, one salt-spoonful of salt, and half that quantity of pepper. Mix all well together with a spoonful or two of milk. Fill up the onions with the forcemeat, brush them over with egg and bread-crumbs, and bake them until nicely browned. Serve on a hot dish, with brown gravy poured over them. Time, half an hour to boil the onions; three-quarters of an hour to bake. Probable cost, 10d. Sufficient for four persons.