Sage and Onion Sauce


Take two or three peeled onions, and cut them up in little dice shapes and put them into a stewpan with two ounces of butter or clean fat, and fry them together for about fifteen to twenty minutes, then season with a little salt and pepper and add a teaspoonful of finely chopped sage, two ounces of white breadcrumbs, and three quarters of a pint of good brown gravy or stock; let these boil together for about fifteen minutes, then use with roast pork, &c.