Sage Sauce for roast Pork

• A small handful of sage leaves
• two onions
• a teaspoonful of

Scald the sage leaves and chop them with the onions to a fine hash. Melt the butter in a pan, put in the sage and onion hash, sprinkle with flour, and allow to cook for ten minutes. Add the vinegar, gravy, and seasoning. Cook gently for half an hour.