German Stuffed Onions.

Take three small onions, peel evenly so as not to damage the outer skin, then scoop out the core. Blanch them in water for five minutes. When blanched enough remove and fill up the cavities with minced kidney or sausagemeat. Now put in a piece of short paste over the hole to prevent the juice escaping, and bake in a tin containing some stock. Baste frequently to prevent burning. Remove when you can run a meat skewer through each onion and its contents.