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Onion and Sage Stuffing for Goose, Duck, or Pork

Wash, peel, and parboil three large onions. If a strong flavour of onions is liked, the boiling can be omitted, and the onions used raw; if it is objected to, they may be boiled in one or two waters. Drain the onions, mince them finely, and mix with them an equal quantity of bread-crumbs, an ounce of butter, a small tea-spoonful of powdered sage, a tea-spoonful of salt, and half a tea-spoonful of pepper. Mix all the ingredients thoroughly. The yolk of an egg is sometimes added, but it is oftener omitted. Spanish onions are always to be preferred to the ordinary ones for stuffing. Time to boil the onions, twenty minutes. Probable cost, 6d. Sufficient for half a dozen persons.