Very large Spanish onions, cold fat pork or bacon, bread crumbs, pepper, salt, mace, cream, 1 egg, butter, juice of 1/2 lemon, browned flour, milk.

Wash and skin the onions. Lay in cold water 1 hour. Parboil in boiling water 1/2 hour. Drain, and while hot extract their hearts, taking care not to break the outside layers. Chop the inside thus obtained very fine, with a little cold fat pork or bacon. Add bread crumbs, pepper, salt, mace, and wet with 1 or 2 spoonfuls cream or milk. Bind with a well-beaten egg, and work into a smooth paste. Stuff the onions with this; put into a dripping-pan with a very little hot water, and simmer in the oven for 1 hour, basting often with butter melted. When done, take the onions up carefully, and arrange the open ends upwards in a vegetable dish. Add to the gravy in the dripping-pan the juice of 1/2 lemon, 4 tablespoonfuls cream or milk, and a little browned flour wet with cold milk. Boil up once, and pour over the onions.