Onion and Sage Stuffing for Goose, Duck, or Pork

Ingredients

• three large onions
• an ounce of butter
• a heaped tablespoonful of powdered sage
• a teaspoonful of salt
• half a teaspoonful of pepper
• an equal quantity of bread-crumbs
• the yolk of an egg (optional)

Method

1. 1

   Wash, peel, and parboil the onions.

2. 2

   If a strong flavor is preferred, use raw onions.

3. 3

   Drain and mince finely.

4. 4

   Mix with bread-crumbs, butter, sage, salt, and pepper.

5. 5

   Optionally add egg yolk.

6. 6

   Stuff into the bird before cooking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1013. The excerpt below is the record exactly as published.

nion and Sage Stuffing for Greese, Duck, or Pork. — Wash, peel, and par- boil three large onions. If a strong flavour of onions is liked, the boiling can be omitted, and the onions used raw ; if it is objected to, they may be boiled in one or two waters. Drain the onions, mince them finely, and mix with them an equal quantity of bread-crumbs, an ounce of butter, a heaped table- spoonful of powdered sage, a tea-spoonful of salt, and half a tea-spoonful of peppe

Cook this with the app: pantry check, scaling, and the assistant.