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Stuffing for Fowls

Trim off all the crust from two pounds of bread; put the crumb into a basin of cold water, soak it for five minutes, then turn it onto a sieve and drain well, pressing out the water with a plate. When nearly dry, cut the bread into small squares, and season it well with powdered sage, salt and pepper. Warm one breakfast cupful of butter, beat in an egg and three teacupfuls of warm water, and pour it over the bread, stirring it lightly, but not mashing it. Allow it to soak for ten minutes, and the stuffing will then be ready for use.