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Stuffed Onions

(Cipolle ripiene) Boil six large onions for an hour. Then drain and skin. Remove the heart with the point of a knife. In the place of the heart place the stuffing made with 1/4 lb. of ham or tongue, chopped and mixed with bread crumbs ground, two tablespoonfuls of milk, two pinches of salt and one of pepper. When the onions are prepared and stuffed place them in a saucepan whose bottom has been greased with butter, sprinkle with bread crumbs ground and place in the oven, not too hot. At the time of serving add some white sauce or balsamella (No 54). Stuffed onions are served as vegetables, or side-dish with roast-beef boiled-beef. 160