Goose, Duck, &c. Stuffing

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

stuffing base

six or eight good sized onions ↝ Onions, raw [Vegetables and Vegetable Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a tiny pinch of sugar ↝ Sugar, NFS [Sugars and honey]
one pint of freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
two tablespoonfuls of finely chopped sage ↝ Spices, sage, ground [Spices and Herbs]

Instructions (8)

Peel and cut up six or eight good sized onions into little dice shapes.
Put the onions in a saucepan with enough cold water to cover them, and a pinch of salt.
As soon as the water boils strain the onions, rinse them in cold water, and dry them in a cloth.
Melt four ounces of butter in a saucepan.
Add the onions to the melted butter and fry them gently for about twenty minutes, taking care not to let them discolour.
Season with pepper, salt, and a tiny pinch of sugar.
Mix in one pint of freshly made white breadcrumbs and two tablespoonfuls of finely chopped sage.
Mix well, and use.

Original Text

Goose, Duck, &c. Stuffing.—Peel and cut up six or eight good sized onions into little dice shapes, put them in a saucepan with enough cold water to cover them, and a pinch of salt. As soon as the water boils strain the onions, rinse them in cold water, and dry them in a cloth. Melt four ounces of butter in a saucepan, add the onions, and fry them gently for about twenty minutes, taking care not to let them discolour; season with pepper, salt, and a tiny pinch of sugar. Mix in one pint of freshly made white breadcrumbs, and two tablespoonfuls of finely chopped sage. Mix well, and use.

Notes

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