Put some Spanish onions which have been peeled and washed, into a saucepan containing plenty of cold salted water; when the water boils up, draw the pan to the side of the stove, and let them cook gently until they are parboiled. Drain the onions and carefully remove the middles; place half a sheep's kidney in each, pressing it well into the onion, put them on a baking-tin which has been rubbed with some good beef dripping; cover the onions with greased paper, and let them cook slowly in a moderately-heated oven for four hours, basting them frequently. Serve with thick sauce, which should be very savory, poured over the onions.

Zrazi (Beef).

Cut some very thin slices of lean beef, sprinkle with salt and beat thoroughly in order to make them tender. Now make a forcemeat of minced rind of lemon, and bound with three eggs. If too stiff a little warm milk can be added. Spread this mixture on the slices of beef, then roll them up and tie with thread. Next place them in an earthenware cooking vessel or stewpan with just enough stock to nearly cover them. Add a glass of red wine and a dessertspoonful of vinegar, one onion stuck with cloves, a few peppercorns, a little piece of ginger, the rind of a lemon, and two or three bay-leaves. Cover the vessel and cook thoroughly. When done strain the sauce and pour it over the rolls of beef after first removing the threads.