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Baked Stuffed Onions

Select large onions as near of a size as possible; peel them, cover with boiling salted water and simmer for ten minutes. Drain, scoop out the center of each onion and fill the cavity with cold minced meat of any kind, highly seasoned and moistened with beaten egg and a very little melted butter. Place the onions closely together in a baking pan, baste with a little butter and bake in a moderate oven until tender and browned, basting occasionally with butter. Prepare separately one-half of a cupful of nice brown sauce, add the scooped out centers after chopping very fine, season highly and pour around the onion before serving.