Stuffed Onions.

6 onions, 2 tablespoons chopped ham, 3 tablespoons cooked peas, 1/2 oz. butter, a little mint, seasoning.

Method.—Parboil the onions, strain and scoop out the centres. Toss the cooked peas in butter. Add the chopped ham, season well and fill the cases. Lay a small piece of butter on top of each. Place in a greased casserole with about 1/2-inch of water or stock. Cover, and bake until tender, basting frequently. Serve with thick brown gravy or sauce.

(N.B.—As an alternative, use stuffing as for marrow).