STUFFED ONIONS.
Four large onions, Mb sausage meat, two cups brown gravy, salt and pepper. Peel onions and cook for threequarters of an hour in boiling salted water. Drain and remove centres, which should be chopped finely with sausage meat and seasoned. With this, stuff the onions, place in casserole, cover with gravy and cook in moderate oven about Mi houfraafl a ita.ll Serve hot.
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Bibliographic details
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Auckland Star, Volume LXXI, Issue 225, 21 September 1940, Page 12
Word count
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65STUFFED ONIONS. Auckland Star, Volume LXXI, Issue 225, 21 September 1940, Page 12
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Acknowledgements
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