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📝 Description
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🥘 Ingredients
4 large onions, 10 sage-leaves, 1/4 lb. of bread crumbs, 1-1/2 oz. of butter, salt and pepper to taste, 1 egg.
👨🍳 Method
Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and, just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning, and butter, and work the whole together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however, is not nearly so mild, and, to many tastes, its strong flavour would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg may be dispensed with.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe for a comforting weeknight dinner, and I was genuinely surprised by how much I enjoyed the earthy, savory flavors. As a modern adaptor, I usually shy away from anything with raw onions, but I decided to stick to the original method. The parboiling of the onions really mellowed out their pungency, creating a delightfully mild base for the stuffing. What truly delighted me was the subtle, herbal note the sage brought to the dish. I found that the sage leaves, when finely chopped and gently simmered, infused the stuffing with a warm, aromatic quality that elevated the humble breadcrumbs and onions. I can see this stuffing being a hit with anyone who enjoys a good, hearty, and comforting meal. My advice is to serve it with a generous helping of roasted vegetables or a simple salad, and you'll have a satisfying dinner that feels both nostalgic and fresh.
