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Onions, Stuffed

Take three moderate-sized Spanish onions. Peel and trim them neatly, but be careful not to cut off too much of the tops, for fear the onions fall to pieces. Scoop out the hearts of the onions, mince them finely, and mix with them four ounces of lean beef or pork and one ounce of fat bacon (chopped small), a table-spoonful of chopped parsley, three table-spoonfuls of grated bread-crumbs, two ounces of butter, a little salt and cayenne, and the yolk of an egg well beaten. Stuff the onions with the meat, and put them into a saucepan side by side, and with them half a pint of good gravy, two apples, pared, cored, and chopped small. Stew the onions until they are perfectly tender, and turn them over once or twice, so that they may be thoroughly cooked all through. Thicken the sauce with a little flour and butter, add pepper and salt and a table-spoonful of brandy, and serve the onions on a hot dish with the gravy poured round them. If the acid flavour is liked, the strained juice of a large fresh lemon may be poured over the onions a few minutes before they are taken off the fire. Time, three hours to stew the onions. Probable cost, 1s. 3d. Sufficient for three persons.