4 good-sized Spanish onions, 1 breakfastcupful of Allinson breadcrumbs, an egg, 1 teaspoonful of powdered dry sage, or a dessertspoonful of minced fresh sage, pepper and salt to taste, and 2 oz. of butter. Boil the onions for 20 minutes and drain them. Cut a piece off the top of each onion and scoop out enough inside to leave at least 1 inch thick of the outer part. Chop up finely the part removed, mix it with the breadcrumbs, the sage, pepper, and salt. Beat up the egg, melt 1 oz. of the butter, and mix with the breadcrumbs, and stuff the onions with the mixture. Replace the slices cut off the tops of the onions, and tie them on with white cotton. Place the onions in a pie-dish or deep tin, put the rest of the butter on the top of the onions, cover them up, and bake them until quite tender. Have ready the brown sauce, remove the threads of cotton, and pour the sauce over the cooked onions.
1 large Spanish onion, 1 teaspoonful of mixed herbs, 1/2 head of celery, 1-1/2 oz. butter, 1 carrot, 1 turnip, and pepper and salt to taste. Chop the onion up fine, and fry it brown in the butter, in the saucepan in which the soup is to be made, and add 5 pints of water. Prepare and cut into small pieces the carrot, turnip, and celery; add these, the nutmeg, herbs, and pepper and salt to the water, with the fried onions. When the vegetables are tender drain the liquid; return it to the saucepan, and boil the soup up.
1 lb. of Spanish onions, 1 lb. of English onions, 4 oz. of butter, 3 eggs, 1/2 pint of cream, pepper and salt to taste, 1/2 lb. of Allinson fine wheatmeal. Slice the onions, and stew them with 1-1/2 oz. of butter without browning them. When tender let the onions cool, mix with them the eggs, well beaten, and the cream, also the seasoning. Make a paste with the meal and the rest of the butter, line with it a baking-tin, keeping back a small quantity of the paste; pour the mixture of onions, eggs, and cream into the paste-lined tin, cut the rest of the paste into thin strips, and lay these crossways over the tart, forming diamond-shaped squares; bake the tart in a moderate oven until golden brown.
3 lbs of Spanish onions, 3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 3 oz. of butter, 1 teaspoonful of mixed herbs, 1 tablespoonful of finely chopped parsley, pepper and salt to taste, and a little hot milk. Stew the onions in 2 oz. of butter, adding the herbs and seasoning. Prepare the breadcrumbs in the same way as for "Queen's Onion and Apple Pie," place the onions and breadcrumbs in layers as in the previous recipe, and bake 1 hour.
Take half a pint of button mushrooms and, if fresh, peel them and throw them instantly into water made acid with lemon- juice, in order that they may not turn a bad colour. In the meantime slice up a good-sized Spanish onion, and fry the onion in a little butter. As soon as the onion is a little tender, chop up and add the mushrooms. Put all this into a stew-pan with a little butter sauce, or a little water can be added and then thickened with a little butter and flour. Let this simmer gently for nearly half an hour, add a little made mustard, pepper and salt and a dessertspoonful of vinegar. Before sending to table add half a dozen hard-boiled eggs; the whites should be cut into rings, and should be only put into the sauce long enough to get hot; the yolks should be kept separate, but must be warmed up in the sauce.
3 pints of chestnuts peeled and skinned, 2 Spanish onions, 6 potatoes, 2 turnips cut up in dice, 1 teaspoonful of thyme, 1 dessertspoonful of vinegar, 2 oz. of grated cheese, 1 oz. of butter, 2 quarts of water, pepper and salt to taste. Boil the chestnuts and vegetables gently until quite tender, which will take 1-1/2 hours. Rub them through a sieve and return the soup to the saucepan; add the butter; vinegar, and pepper and salt to taste. Let it boil 10 minutes, and sift in the cheese before serving.
Take one pint of cold chicken, duck or any poultry. Cut it into flakes and place it in a pudding dish which has been lined with a thin crust. On the layer of meat place a layer of sweet red peppers (seeds removed), cut in slices; next, a layer of thinly sliced sausage, and so on until the dish is full. Over this pour a glass of claret into which have been rubbed two tablespoons of flour. Cover with a thin crust of pastry, and bake.
Cut tomatoes and Spanish onions in slices, put into a pie-dish in alternate layers, add a little soaked tapioca, pepper and salt, and a little butter to taste. Put in sufficient water to make gravy, cover with wholemeal crust, bake 1-1/2 hours; eat with baked potatoes and bread.
Hard-boil six eggs, chop them, but not fine. Make a half pint of curry sauce. Put the chopped eggs over a bed of carefully boiled rice, cover with the curry sauce, garnish with strips of Spanish pepper and serve. This dish may be changed by using tomato sauce in place of the curry sauce.
