Stuffed Onions.

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

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. Place in a greased casserole with about 1/2-inch of water or stock. Cover and bake until tender, basting frequently. Serve with gravy or sauce.

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