Recipes    Soup    Salad    Main Course  Vegetable Dishes     Pastry dishes

Main Course Dishes

SPANISH ONIONS STUFFED by Mrs Bowdich 1892

6 large Spanish onions

1 ounce cooked vermicelli

½ ounce bread crumbs

¼ ounce oiled butter

1 egg

1 teaspoon cream or milk

1 teaspoon chopped parsley

1 teaspoon salt

¼ teaspoon grated lemon rind

½ teaspoon mixed herbs

¼ teaspoon pepper

1 ounce butter for baking

Boil the onions in salted water for half an hour, then remove the skins and scoop out the centres, chop these very fine and add to the other ingredients, including the egg, and stir well.  Fill the onions with this mixture, place them in a baking dish containing the ounce of butter, and bake three hours covered over.  Baste them occasionally.  Serve with gravy.

Note: Rice, semolina etc., may be used in place of the vermicelli.

RICE AND LENTIL BARON by Mary Pope 1904

8oz rice

8oz red lentils

4oz breadcrumbs

3oz tapioca

1 ½ teaspoons curry powder

1 teaspoon celery salt

1 leek

½ tin tomatoes

3 tablespoons chopped parsley

2oz albene [vegetable margarine]

salt and pepper

After cleansing the lentils, put them in a double pan with enough water to cover to the depth of one inch.  Cook till tender, but not pulped.  Cook the rice, with the finely chopped leek, also in a double pan, with the tomato, seasoning, and a quarter of a pint of water.  More water must be added, if necessary; but the rice and lentils should be nearly dry when cooked.  Soak the tapioca for 30 minutes in three tablespoons of water.  Mix all together in a bowl, adding the albene and crumbs.  Press closely into a mould which had been greased and dusted with flour.  Bake brown, and serve with gravy.