brown a piece of butter with the aromatic herbs, then remove the latter and place the tenderloin, leaving it to simmer for half an hour, pricking it often with a large fork or a larding pin, to add its juice to the gravy. Serve hot.
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STUFFED ONIONS
(Cipolle ripiene)
Boil six large onions for an hour. Then drain and skin. Remove the heart with the point of a knife. In the place of the heart place the stuffing made with ¼ lb. of ham or tongue, chopped and mixed with bread crumbs ground, two tablespoonfuls of milk, two pinches of salt and one of pepper. When the onions are prepared and stuffed place them in a saucepan whose bottom has been greased with butter, sprinkle with bread crumbs ground and place in the oven, not too hot. At the time of serving add some white sauce or balsamella (No 54). Stuffed onions sure served as vegetables, or side-dish with roast-beef or boiled-beef.
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STEWED ONIONS
(Cipolle in stufato)
Keep in cold water, for half an hour, two pounds of middle-sized onions. Afterward skin and place in a saucepan in which pour as much
broth as is necessary to cover them. Let them
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