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Sage and Onion Stuffing for Geese, Pork, and Ducks

Skin ten or twelve onions, and throw them into cold water. When all are peeled, put them with six or eight green sage-leaves into a saucepan of boiling water and let them boil till tender. Pour off the water, mince the onions and sage finely, and beat them well with a piece of butter the size of an egg and a little pepper and salt. Heat them again till the butter is dissolved, and serve very hot. If dried sage is used, it must be powdered and mixed with the onions after they are boiled. Time, about an hour and a half. Probable cost, 6d. Sufficient for six persons. (See also ONION AND SAGE STUFFING.) SAGE AND ONION STUFFING FOR GEESE, PORK, AND DUCKS (another way). Peel four large onions, and boil them for three minutes; add about half a dozen sage-leaves, and boil all for two minutes longer. Strain off the liquor, and mince finely the onions and sage. Return them to the saucepan with a slice of fresh butter, a little pepper and salt, and a quarter of a pound of bread-crumbs. Let all simmer gently together, and stir the mixture occasionally, to keep it from burning, for twenty minutes, when the stuffing will be ready for use. A beaten egg may be added if liked. Sage and onion stuffing is generally seasoned rather highly. When it is used for goose, the liver of the bird may be boiled, minced, and mixed with it. Time, half an hour. Probable cost, 4d. Sufficient for a moderate-sized goose or a couple of ducks. (See also ONION AND SAGE STUFFING.)