Sage and Onion Stuffing for Geese, Pork, and Ducks

Ingredients

• Skin ten or twelve onions
• put them with six or eight green sage leaves
• a little pepper and salt
• and salt
• a piece of butter the size of an egg

Method

1. 1

   Boil onions and sage until tender, mince finely, and mix with butter and seasonings.

2. 2

   Heat again until butter is dissolved and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 173. The excerpt below is the record exactly as published.

a little pepper and salt. A chicken which has been filled with this stuffing should be braised and served with white sauce. Oysters, Force-meat of. — Get very fresh oysters, and cut them into quar- ters. Grate bread enough to fill half a pint, and I ozs. of finely shred suet or butter, which should be broken into bits. Mix all these ingredients to- gether with a good flavoring of herbs, a seasoning of salt, pepper, and grated nutmeg. Bind with two well-beaten eggs. This force-meat is for boiled or roast turkey. It may be made also into balls and used as a gar- nish. Passover Balls (for soup). — Chop an onion and */z lb. of suet very finely, stew them together until the suet is melted, then pour it hot upon eight spoonfuls of biscuit flour ; mix it well together, add a little salt, a little grated nutmeg, lemon -peel and gin- ger, and six eggs. Put the balls into the soup when it boils, and boil them for a quarter of an hour. The quan- tity of eggs and flour may appear disproportioned, but the flour em- ployed is of a peculiar kind used for the purpose in Jewish families. Noth- ing can exceed the excellence of the balls made after this recipe ; they are applicable to any kind of soups. Quenelles are force-meats made into small balls, rolls, or fancy shapes, rolled in flour and poached. Rabbit, Force-meat for. See Hare Force-meat. Sage and Onion Stuffing (for geese, pork, and ducks). — Skin ten or twelve onions, and throw them into cold wa- ter. When all are peeled, put them with six or eight green sage leaves into a saucepan of boiling water and let them boil till tender. Pour off the water, mince the onions and sage finely, and beat them well with a piece of butter the size of an egg and a lit- tle pepper and salt

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