Onion and Sage Stuffing for Pork, Geese, or Ducks

Ingredients

• 3 large onions
• equal quantity to onions bread-crumbs
• 1 heaped tablespoonful minced sage
• 1 ounce butter
• 1/2 saltspoonful pepper
• 1 teaspoonful salt
• 1–2 egg yolks
• part of goose or duck liver

Instructions

1. Boil three large onions for ten to fifteen minutes.
2. Press the water from the onions and chop them small.
3. Mix the chopped onions with an equal quantity of bread-crumbs, a heaped tablespoonful of minced sage, an ounce of butter, half a saltspoonful of pepper, and a teaspoonful of salt.
4. If desired, boil part of the liver for two or three minutes and shred it finely, then add it to the mixture.
5. Bind the whole together with the yolk of one or two eggs, or omit the egg if liver is included.
6. Stuff the body of the goose, duck, or pork with the forcemeat.