No. 9. Onion and Sage Stuffing, for Pork, Geese, or Ducks

• large onions, 3; boiled 20 to 30 minutes.
• Sage, 2 to 3 dessertspoonsful (or ½ to ¾

Boil three large onions from ten to fifteen minutes, press the water from them, chop them small, and mix with them an equal quantity of bread-crumbs, a heaped tablespoonful of minced sage, an