Liver & Sage Stuffed Onions
|Liver/Cooked ham / any cooked meat||4 Tablespoon, chopped|
|Chopped cooked onion||1 Tablespoon|
|Chopped sage/1/2 teaspoon dried sage||1⁄2 Teaspoon|
|Brown sauce||3⁄4 Pint|
Peel and steam the onions gently until almost soft, about 1 hr Lift out the centre of each onion with a teaspoon handle.
Chop the onion centres and add to the stuffing.
Mix the stuffing ingredients with the beaten egg.
Press it firmly into each onion and pile neatly on top.
Sprinkle the top of each onion with a little melted butter or margarine.
Pin a band of stiff, greased paper round each onion to prevent splitting.
Put into a greased, fireproof dish and bake 30-40 min in a moderate oven (350° F., Gas 4).
Serve with the sauce poured round.