STUFFED ONIONS
FOR SATURDAY’S LUNCHEON. Par-boil as many onions as required. Remove centres, leaving a wall about three or four rings thick. Chop the centres finelj' and fry in 1 tablespoon margarine until tender, but not brown. Now add some chopped chicken liver (allowing two livers per onion), cook a little, then add pepper, salt, and a little chopped parsley. Place the onions in a greased casserole dish, sprinkle over pepper, salt, and a little brown sugar. Dot with butter and bake in the oven until tender, but not broken. Place a little cooked savoury rice in the bottom of each, then drop an egg on top of rice and cook until egg is just set. Cover with prepared liver and serve with grilled ham or bacon.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19400403.2.102
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Wairarapa Times-Age, 3 April 1940, Page 8
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127STUFFED ONIONS Wairarapa Times-Age, 3 April 1940, Page 8
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