Baked Stuffed Spanish Onions

Peel six medium-sized Spanish onions, take out the centers with a vegetable scoop, parboil them for three minutes and turn them upside down on a cloth to drain; when drained fill the inside with sausage forcemeat. Line the bottom of a sautepan with a piece of lard skin and one carrot and one onion both cut up, lay the onions on top, moisten with two gills of broth, and cover with buttered paper; put it in the oven to glaze for forty minutes, taking care to baste frequently. Place the onions on a hot dish, strain the gravy over them, and serve.

Boiled Spanish Onions

Take the required number of Spanish onions, place in a saucepan of salted water, boil for thirty minutes, remove, drain and put them into another saucepan with a little butter or dripping; add a little salt and pepper, cover the pan to prevent the steam escaping, and cook slowly for about three hours. They should be occasionally basted with the dripping and care should be taken that they do not burn in cooking.

Fried Spanish Onions

Peel and slice two pounds of Spanish onions, place them in a fryingpan containing two heaped tablespoonfuls of butter made smoking hot, season with a tablespoonful of salt and one-fourth saltspoonful of pepper, dust them very lightly with cayenne and stir over the fire till they are tender. When done, serve them on toast, pouring over them the gravy they yield in cooking.