TODAY’S RECIPE
STUFFED ONIONS 6 medium-sized onions. For the stuffing: 6 egg cups soft breadcrumbs. 2 tablespoons chopped parsley. I teaspoon mixed herbs. Salt and pepper to taste. II tablespoons butter. Minced meat or sausage meat. Wash and peel onions. Drop them into a saucepan of boiling, salted water andboil for five minutes. Lift them out and leave to drain. Make the stuffing, binding it together with melted butter. A little minced meat, ham, sausage meat or fish may be added if desired. Scrape out the centres of the onions and chop finely. Fill up each centre hole with stuffing and place onions in a casserole dish.. Pour round them some brown gravy to which the chopped onion and any left-over stuffing may be added. Bake in a moderate oven (350 degrees F.) for approximately one hour. Garnish with parsley and paprika and serve in the casserole dish.. SARAH.
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https://paperspast.natlib.govt.nz/newspapers/ST19390323.2.116
Bibliographic details
Southland Times, Issue 23774, 23 March 1939, Page 15
Word Count
149TODAY’S RECIPE Southland Times, Issue 23774, 23 March 1939, Page 15
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