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Egg-Plant Farcied

Take two small egg-plants, cut into halves, scrape out the centre, leaving a wall about one inch thick. Chop the white meat of one cooked chicken, add to it half a cup of bread crumbs, one teaspoonful of onion juice, a half teaspoonful of salt, a tablespoonful of melted butter and a palatable seasoning of pepper. Put this in the centre of the egg-plant, sprinkling a few crumbs over the top. Cut one onion and one carrot into slices; put them in the bottom of a baking pan with a bay leaf, four cloves and a blade of mace. Stand the egg-plant on top, add a quart of stock and bake in a moderate oven one hour, basting from time to time with the stock in the pan. When done serve with Spanish sauce poured over it.