Parboil onions and remove part of center leaving the root end intact. Fill cavity with equal parts of onion, just removed, soft bread crumbs and bits of cooked meat, all chopped and seasoned with salt and pepper and moistened with cream or melted butter. Place the stuffed onions close together in a buttered baking dish and cover with White Sauce, sprinkle with layer of the crumbs, carrot, egg and parsley all chopped fine. Dust a little flour over the top and bake in a moderate oven until top is browned.
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