Take a half dozen fine, large Spanish Onions, and put them in hot ashes to roast. When they are sufficiently cooked, which will be in about half an hour, take them out of the ashes, dust off, and peel well. Then open the interiors and fill with a stuffing made as follows:
Another nice way of stuffing Onions is to peel the Onion, scoop out the centers with a vegetable scoop, parboil them for about ten minutes, and then fill the insides with the sausage forcemeat, as directed above. Line the bottom of a stew pan with fine strips of bacon. Lay over these an Onion and a carrot both minced very fine. Place the Onions on top of this and moisten with a pint of Chicken or Veal Consomme. Set in the oven to bake for about three-quarters of an hour and baste frequently. Serve in a hot dish with the sauce poured over.