Sage and Onion Stuffing for Geese, Pork, and Ducks
From Cassell's dictionary of cookery, 1892
Serves 8
If dried sage is used, it must be powdered and mixed with the onions after they are boiled.
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 for Geese, Pork, and Ducks. — Skin ten or twelve onions, and throw them into cold water. AVhen all are peeled, put them witli a handful of 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 Ggg and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.