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Stewed Stuffed Onions

Peel and blanch some large onions, drain them perfectly dry, scoop out the insides and fill them with chicken forcemeat; put them at the bottom of a deep saucepan, cover them over with slices of fat bacon, and sprinkle with salt and sugar. Set the pan over a clear fire and when the onions are quite cooked and tender remove and arrange them on a dish. Reduce the liquor quickly over a hot fire, pour it over the onions, and serve.