Sage and Onion Stuffing

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Time: Cook: 30 min Total: 30 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (4)

For stuffing

two ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
five large Spanish onions, cut carefully on a board into thin slices ↝ Onions, raw [Vegetables and Vegetable Products]
the soft part of one loaf, rub it fine on a grater ↝ Bread, vegetable [Yeast breads]
chop ten or twelve large leaves of sage ↝ Fireweed, leaves, raw [Vegetables and Vegetable Products]

Instructions (4)

Put into an enamelled frying pan about two ounces of fresh butter ready for melting.
Take five large Spanish onions, cut carefully on a board into thin slices, and put into the hot butter.
Place on the fire with the stove top on and boil for half an hour without allowing them to brown.
Take the soft part of one loaf, rub it fine on a grater, chop ten or twelve large leaves of sage, mix with the breadcrumbs, pour the onion hot into the centre, mix thoroughly and stuff.

Original Text

Sage and Onion Stuffing

(For goose, fowl, beef, veal, or breast of mutton)

Put into an enamelled frying pan about two ounces of fresh butter ready for melting. (Salt butter always leaves a deposit in the pan which causes the things to burn.) Take five large Spanish onions, cut carefully on a board into thin slices, and put into the hot butter. Place on the fire with the stove top on and boil for half an hour without allowing them to brown. Take the soft part of one loaf, rub it fine on a grater, chop ten or twelve large leaves of sage, mix with the breadcrumbs, pour the onion hot into the centre, mix thoroughly and stuff.

[Pg 51]

This stuffing will be found not to smell in the cooking, or to be unpleasant after eating.

Notes

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