• 1 large onion per person
• 1–2 oz. (30–60 g.) minced meat, game or poultr

Choose very large onions, preferably Spanish. Prepare as above and parboil for 15 minutes. Drain well. Scoop out with a pointed knife a good deal of the inside. Fill the cavity with any mixture of minced meat, game or poultry or any good forcemeat. Season the onions and sprinkle with a very little chopped sage, thyme and parsley. Roast exactly as in previous recipe, but as they are partly cooke