Sage and Onion Stuffing (for Pork, Ducks, Geese)

Ingredients

• Two teacups bread-crumbs
• 4 large onions
• 12 sage leaves
• 1 egg
• butter the size of an egg
• pepper to taste
• salt to taste

Method

1. 1

   Peel and boil the onions for 5 or 6 minutes.

2. 2

   Dip the sage leaves in the same water for a minute or two, then chop finely.

3. 3

   Add seasoning, bread-crumbs, and butter; beat up the egg and work all together.

4. 4

   It is then ready for use.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 66. The excerpt below is the record exactly as published.

pepper to taste, 5 eggs. Have the bread-crumbs finely grated, and the herbs pounded to a powder; sprinkle with pepper and salt; boil 2 eggs hard and mince finely. Mix all together and bind the whole with the re- maining eggs. Form into little balls, and drop into the soup about 5 or 6 minutes before serving. Oyster Forcemeat (for Roast or Boiled Tur- key)— Two teacupfuls bread-crumbs, 3^ oz. minced suet, 1 tablespoonful savory herbs a sprinkle of nutmeg, salt and pepper to taste, 2 eggs, 1^4, doz. oysters. Have the bread-crumbs and suet finely mificed, add the herbs chopped as finely as possible; mix 140 Forcemeats. 141 well. Having opened the oysters, beard and chop them (not very small) and add to the other ingredients; beat up the eggs, and with the hand work all together thoroughly; it is then ready for use. Sage and Onion Stuffing (for Pork, Ducks, Geese) — Two teacups bread-crumbs, 4 large onions, 12 sage leaves, butter the size of an &gg, pepper and salt to taste, 1 egg

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