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Anchovy Stuffing

Put some large, fine-chopped onions into a fryingpan with a little oil or butter, and fry them to a light brown. Put them in a basin and add some breadcrumbs that have been dipped in water and squeezed quite dry; then add a small piece of the liver of the bird to be stuffed, the fillets of seven or eight salted anchovies, a pinch of parsley, with a few chopped capers. Work these well together, sprinkle over a little pepper and thicken the mixture with the yolks of eggs, when it is ready for use.