HOMEMADE STUFFING

Ingredients

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

Method

Peel the onions, place them into boiling water, allow them to simmer for 5-10 minutes in other words longer, and merely prior to being removed, make the sage-leaves for just a few minutes to consider business rawness.
Chop these two very fine, add some bread, seasoning and butter, and work the entire lot along with the yolk of the egg, once the stuffing will be prepared for use.
It ought to be rather highly seasoned, and also the sage-leaves ought to be very finely chopped.
Many cooks don't parboil the onions in the way just mentioned, but just rely on them raw. The stuffing then, however isn't nearly so mild, and also to many tastes, its strong flavour could be very objectionable.
When designed for goose, part of the liver from the bird, simmered for any couple of minutes and incredibly finely minced, is often included in this stuffing where economy is studied, the egg and butter might be distributed with.