Wash and skin very large Bermuda onions. Lay in cold water an hour.
Parboil in boiling water half an hour. Drain, and while hot extract
the hearts, taking care not to break the outer layers. Chop the inside
thus obtained very fine, with a little cold fat pork or bacon. Add
bread-crumbs, pepper, salt, mace, and wet with a spoonful or two of
cream. Bind with a well-beaten egg, and work into a smooth paste.
Stuff the onions with this; put into a dripping-pan with a very little
hot water, and simmer in the oven for an hour, basting often with
melted butter. When done, take the onions up carefully, and arrange
the open ends uppermost in a vegetable dish. Add to the gravy in the
dripping-pan the juice of half a lemon, four tablespoonfuls of cream or
milk, and a little browned flour wet with cold milk. Boil up once, and
pour over the onions.