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Baked Stuffed Spanish Onions

Peel six medium-sized Spanish onions, take out the centers with a vegetable scoop, parboil them for three minutes and turn them upside down on a cloth to drain; when drained fill the inside with sausage forcemeat. Line the bottom of a sautepan with a piece of lard skin and one carrot and one onion both cut up, lay the onions on top, moisten with gills of broth, and cover with buttered paper; put it in the oven to glaze for forty minutes, taking care to baste frequently. Place the onions on a hot dish, strain the gravy over them, and serve.