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Bread and Onion Pudding

1/4 pound bread crumbs 1 teaspoon sage 1/2 pound onions 1/2 pint milk 1 ounce butter Pepper and salt Put the bread crumbs in a bowl. Boil the milk, and pour it over them; cover with a plate, and let them stand for an hour. Slice the onions--they must be weighed after peeling. Throw them into cold water, and let them come to a boil as quickly as possible, letting them boil fast for three minutes, then drain the water from them. Chop them roughly, and add them to the milk and crumbs. Rub the sage between the fingers, and put it through a sieve, so that there will be no bits of stalk in it, add it with a seasoning of pepper to the other ingredients, melt the butter, and mix carefully into the pudding. It may be either baked for an hour in a moderate oven and served in the dish it was baked in, or steamed for two hours in a well buttered mold, and turned out.