Stuffed Spanish Onions in 1920

Burlington Hawk Eye, Burlington, Iowa August 08 1920, page 17

Select onions of uniform size and scrape out as much of the centers as possible. To six onions allow one-quarter pound of salt pork. Chop this well with the portions of the onions which were removed. Cook in frying pan until brown, then add half pound of beef chopped fine, one-quarter cup of nut meats chopped, one-quarter cup of bread crumbs. Fry all until the meat is nearly done, then season with two teaspoons of salt, one-half teaspoon of pepper and a few grains of cayenne pepper.

Fill the onions with the mixture, sprinkle grated cheese on top, place in baking pan, pour a little boiling water around them, cover closely. Bake until tender, remove cover and brown. Make a gravy of the water in the pan, adding one teaspoon of butter or substitute and one-half teaspoon of Worcestershire sauce. Thicken slightly with flour. Pour the sauce around the onions.

Garnish with parsley. This is a real Spanish dish and is very good.

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