Sage and Onion Stuffing

Name: Sage and Onion Stuffing
Ingredients: Drop 10 sage leaves; add 4 oz. bread crumbs; 3} oz. butter; with yolk of 1 egg; tablespoonful of milk may be used instead of egg

From The Bile Beans cookery book, 1931

If used for goose, parboil part of the bird’s liver, chop fine, and mix with stuffing.

Presented as published in 1931. 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 The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 9. The excerpt below is the record exactly as published.

SAGE AND ONION STUFFING. cnions, place in hot water, and simmer Coat for.5 mins. Drop 10 sage leaves into pot just before remov- ing onions. Chop onions and sage together, add 4 oz. bread crumbs, 3} oz. butter, and work all well together with yolk of 1 egg, seasoning with salt and pepper. eo tablespoonful of milk may be used instead of egg

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