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Forcemeat for Roast Pig

Parboil a small onion, or two if the flavour be liked. Chop them very fine, with about half an ounce of powdered sage, five or six ounces of bread-crumbs, and a quarter of a pound of good fresh butter. Flavour highly with cayenne pepper and salt. Bind with egg. Onions are not always used for this forcemeat; they may be left out altogether.