ksul-uasc-mscc219_044

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3 revisions	dlh at Nov 20, 2020 03:53 PM	Compared with
Nov 20, 2020 dlh Nov 20, 2020 dlh Sep 15, 2020 Kansas State University Libraries	ksul-uasc-mscc219_044 Baked Stuffed Onions Select onions of uniform size, peel and put into boiling salted water for 10 min. Drain and add fresh boiling water salted, and boil 15 min. Drain. Scrape out center and fill cavity with any kind of cold chopped meat highly seasoned and moistened with egg and butter. Place onions closely together in a baking pan, baste with a little butter and bake in a moderate oven until tender and brown. Prepare separately 1 cup brown sauce highly seasoned and pour around onions before serving.	ksul-uasc-mscc219_044 Baked Stuffed Onions Select onions of uniform size, peel and put into boiling salted water for 10 min. Drain and add fresh boiling water salted, and boil 15 min. Drain. Scrape out center and fill cavity with any kind of cold chopped meat highly seasoned and moistened with egg and butter. Place onions closely together in a baking pan, baste with a little butter and bake in a moderate oven until tender and brown. Prepare separately 1 cup brown sauce highly seasoned and pout around onions before serving.

ksul-uasc-mscc219_044

3 revisions

ksul-uasc-mscc219_044

ksul-uasc-mscc219_044

Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project

Help us transcribe pages from our manuscript cookbook collection