Stuffing (1)

Ingredients

• three-quarters of a pound of sliced onions
• ten sage leaves
• one ounce of butter
• sufficient stale bread-crumbs
• pepper
• salt

Method

1. 1

   1.

2. 2

   Melt butter in a stewpan.

3. 3

   2.

4. 4

   Season with pepper and salt.

5. 5

   3.

6. 6

   Blanch onions and sage for 7 minutes, mince finely.

7. 7

   4.

8. 8

   Stir into butter for 10 minutes.

9. 9

   5.

10. 10

    Add bread-crumbs to achieve proper consistency.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 123. The excerpt below is the record exactly as published.

STUFFING (1). Ingredients. Onions. Butter. Sage leaves. Bread-crumbs. 1. Melt in a clean stewpan one ounce of butter. 2 So Buchnaster s Cookery. 2. Season it with pepper and salt. 3. Blanch for seven minutes three-quarters of a pound of sliced onions and ten sage leaves

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