Break away the shells of the eggs and cut them in halves.
Remove the yolks and cut a small piece from the point end of the white of each half to make them stand straight. Break up the yolks with a wooden spoon in a basin. Chop the onion very finely, and pound in a mortar with the yolks of the eggs, the parsley, the butter, season well, and fill up the whites of the eggs with the mixture. Arrange the eggs in a greased casserole or fireproof glass or china dish, and put them in a moderate oven for about 10 minutes. Serve in the dish in which they were baked and garnished with parsley.
For 6 to 8 persons. Time-10 minutes.

Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.