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American Forcemeat

Place in a saucepan two very finely-chopped onions with one ounce of butter on the fire for five minutes. Soak the crumb of a loaf of bread in water for fifteen minutes; press out all the water and put the crumb in a bowl with three eggs, one tablespoonful of salt, two teaspoonfuls of pepper, one tablespoonful of sage, half a teaspoonful of salt, two teaspoonfuls of pepper, one tablespoonful of sage, half a teaspoonful of grated nutmeg, three skinned sausages and a pinch of chopped parsley; add the cooked onions and mix well together. The forcemeat is then ready for use.