FORCEMEAT EGGS

6 eggs
1 small English onion
a few leaves of fresh sage, or 1/2 teaspoonful of dried powdered sage
a few sprigs of Parsley
pepper and salt to taste

and some paste rolled thin, made of
6 oz. of Allinson fine wheatmeal
2 oz. of butter or vege-butter
and a little cold water

Boil the eggs for 10 minutes, set them in cold water, and take off the shells. Cut them in half lengthways, remove the yolks, and proceed as follows: Chop up the onion very fine with the sage and parsley, and season with pepper and salt. Pound the yolks very fine, and add the onion and herbs; fill the whites of the eggs with the mixture. Put the halves together, enclose them in paste, brush them over with the white of egg, and bake until the pastry is done, which will take about 15 minutes. Serve with vegetables and sauce.