Sage and Onion Stuffing (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sage and onion stuffing is generally seasoned rather highly.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1632. The excerpt below is the record exactly as published.
Sage and Onion Stuffing (another way). — Sec Onion and Sage Stuifing for Geese, &c.). SAG (787) SAG- Sage and Onion Stuffing for Geese, Pork, and Ducks (unothcr way). — Peel four largo onions, and boil thcin for tlu-ce minutes ; put with them a dozen sage-leaves, and boil all for two minutes longer. Strain off the liquor, and mince finely the onions and sage. Return them to the sxiucepan with a slice of fresh but- ter, a little pepper and salt, and a quarter of a pound of bread-crumbs. Let all siuuner gently together, and stir the mixture occasionally, to keep it from burning, for twenty minutes, when the stuffing will be ready for use. A beaten egg- may be added if liked.
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