Sage (Sauge).—This is a kind of Salvia, much used
in the preparation of stuffing for duck, goose, or pork.
The leaves are used fresh or powdered, but in the
former case any cook who respects her art will care-
fully blanch the sage leaves for five minutes in boiling
water, and dry them carefully, before mincing them
for stuffing, to which they give a strong, crude flavour
if this precaution is omitted.