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Steamed Stuffed Onions

Peel eight large onions and boil them for ten minutes, salting slightly. Remove them, drain quite dry, and push out about half the insides. Chop the part taken out very small, together with a little sausage meat, add one teacupful of breadcrumbs, one egg, and salt and pepper to taste. Put this mixture into the cavity of the onions, piling it a little on the top and bottom so that none shall be left. Arrange them in a deep pan, put it in a steamer over a saucepan of water, and steam for an hour and a half. Put the pan into the oven to brown the tops of the onions, adding one breakfast cupful of gravy to prevent their burning. Arrange them tastefully on a dish, and serve very hot.