Sage and Onion Stuffing

Ingredients

• 2 large Spanish onions
• I lb. bread-crumbs
• 1 tea-sp. powdered sage
• 1 oz. butter
• Salt
• Pepper
• A pinch of nutmeg
• A pinch of castor sugar

Method

1. 1

   Peel and slice the onions thickly.

2. 2

   Put into a saucepan, sprinkle with salt, cover with hot water, boil for 5 minutes, and strain.

3. 3

   Cover again with hot water and boil slowly for 1 hour until half cooked.

4. 4

   Drain, chop finely, and mix with bread-crumbs, sage, seasoning, and melted butter.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 496. The excerpt below is the record exactly as published.

2 large Spanish onions. I lb. bread-crumbs. 1 tea-sp. powdered sage. 1 oz. butter. Sage and Onion Stuffing Salt. Pepper. A pinch of nutmeg. A pinch of castor sugar. Peel the onions and cut them in thick slices. Put them into a saucepan, sprinkle them well with salt and cover with hot water. Bring to the boil, cook 5 minutes and strain off this water. Cover again with hot water and boil slowly for i hour, or until the onions are half cooked. Then drain, press the onions as dry as possible and chop them finely. Put them into a basin with the bread-crumbs and add the sage finely powdered, seasoning, and the butter melted. Mix together and use as directed, FORCEMEATS AND GARNISHES 309 Note. — This stuffing is used principally for roast goose, roast duck, and roast pork. If fresh sage is used, the leaves must be boiled a few minutes, then dried and chopped finely. 1279. Sausage Stuffing \ lb. sausage meat. | lb. stale bread. A little hot milk or water. 2 table- sps. chopped onion. 1 oz. butter

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