crumbs, 1-1/2 oz. of butter, salt and pepper to taste, 1 egg.
_Mode_.--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 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 may be
dispensed with.
_Time_.--Rather more than 5 minutes to simmer the onions.
_Average cost_, for this quantity, 4d.
_Sufficient_ for 1 goose, or a pair of ducks.