Ingredients

• 4 large onions
• 10 sage leaves
• 125g/¼lb of breadcrumbs
• 40g/1½oz butter
• salt and pepper to taste
• 1 egg

Directions

• Peel the onions
• put them into boiling water
• let them simmer for 5 minutes or rather longer
• and just before they are taken out
• put in the sage-leaves for a minute or two to take off their rawness.
• Chop both these very fine
• add the bread
• seasoning and butter
• and work the whole lot together with the yolk of an egg
• when the stuffing will be ready for use.
• It should be rather highly seasoned
• and the sage-leaves should be very finely chopped.
• Many cooks do not parboil the onions in the manner just stated
• but merely use them raw. The stuffing then
• however is not nearly so mild
• and to many tastes
• its strong flavour would be very objectionable.
• When made for goose
• a portion of the liver of the bird
• simmered for a few minutes and very finely minced
• is frequently added to this stuffing; and where economy is studied
• the egg and butter may be dispensed with.