Sage and Onion Stuffing

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Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¼ lb. onions
  • 4 young sage leaves or ½ teasp. powdered sage
  • 2 oz. breadcrumbs
  • 1 oz. butter
  • salt and pepper
  • ½ egg (optional)


    Slice the onions thickly, parboil them 10 min. in very little water. Scald the sage leaves. Chop the onions and sage. Mash and work all the ingredients together and season to taste.

    Use for pork, goose or duck.