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Stuffed Onions

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

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A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. One tablespoon of grated Parmesan cheese mixed
  2. 1/2 tablespoon of grated Parmesan cheese
  3. 1 tablespoon of melted butter
  4. 6 onions
  5. 2 hard-boiled eggs

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Remove from 6 onions the centres with an apple-corer and fill them up with the following stuffing: One tablespoon of grated Parmesan cheese mixed with 2 hard-boiled eggs and chopped parsley.
  2. Boil them first, then roll them in flour and fry them in olive-oil or butter.
  3. Then put them in a baking-dish with 1/2 tablespoon of grated Parmesan cheese and 1 tablespoon of melted butter.
  4. Put them in the oven and bake until golden.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
Source Public domain in the USA
Credit

From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.