Required: Two large, even-sized onions. Two ounces of cold meat. Two teaspoonfuls of chopped parsley. One teaspoonful of chopped onion. One ounce of butter. About two tablespoonfuls of crumbs. A few browned crumbs. Salt and pepper.

Peel the onions, put them in a saucepan with hot water with a little salt in it, and boil them until they are about half-cooked.

Meantime, chop the meat finely. Melt the butter in a small pan, add the meat, parsley, onion, and crumbs, and, if possible, a little sauce or gravy. Season the mixture carefully.

When the onions are ready, cut each in half, remove some of the middle rounds, so as to leave a cavity in which to put the stuffing. Heap it up on each, sprinkle a few browned crumbs on each heap. Put the onions in a fireproof dish, cover them with buttered paper, and bake them until they are tender. Pour round some brown sauce, and serve.