Stuffed Onions in Batter

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 8 large peeled onions
  • 8 oz. cold roast pork, finely-chopped
  • 1 small apple, peel


Boil the onions in salted water for 15–20 min. Scoop out the centre of each onion. Chop the onion from the centre, and mix with the chopped pork and apple. Fry the mixture in the dripping for a few minutes. Add sage, pepper, salt, flour and milk, cook for a few moments longer, stirring all the time. Fill the onions with the mixture, piling up on top of each onion. Grease a shallow fireproof dis