Onion and Sage Stuffing for Pork, Geese, or Ducks

Ingredients

• Large onions, 3
• an ounce of butter
• 2 to 3 dessert-spoonsful of minced sage
• a half saltspoonful of pepper
• twice as much of salt

Method

1. 1

   Boil the onions for 10-15 minutes, chop them, and mix with bread-crumbs, sage, butter, pepper, and salt.

2. 2

   Optionally add shredded liver and bind with egg yolk.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 162. The excerpt below is the record exactly as published.

ONION AND SAGE STUFFING, FOR PORK, GEESE, OR DUCKS. Boil three large onions from ten to fifteen minutes, press the water from them, chop them small, and mix with them an equal quantity of bread-crumbs, a heaped tablespoonful of minced sage, an ounce of butter, a half saltspoonful of pepper, and twice as much of salt, and put them into the body of the goose ; part of the liver boiled for two or three minutes and shred fine, is sometimes added to these, and the whole is bound together with the yolk of one egg or two ; but they are quite as frequently served without. The onions can be used raw, when their very strong flavour is not objected to, but the odour of the whole dish will then be somewhat overpowering. Large onions, 3

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