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To Fry Onions
Put as many peeled onions as are required into a saucepan containing cold salted water; let the water boil up and continue boiling for seven minutes, then drain the onions and put them aside util they are cool. Slice them with a sharp knife, and separate them into rings, and roll them up in a floured cloth until it is time to fry them. Have ready a saucepan containing plenty of boiling fat, place the onion rings - not too many at a time - in a wire frying-basket, and cook them until they are crisp and of a golden brown; drain on paper, and serve very hot.
Peel twelve large onions, cut a piece off at the top and bottom to give them a flat appearance, blanch and lay them on a cloth to dry; take the middle out of each onion, and fill with veal forcemeat (with a little chopped shallot parsley, and mushroom, mixed in it), and put them in a saucepan well buttered; cover with white broth, and allow to simmer over a slow fire until covered with a glaze, and tender; turn them over, and serve where required.