This is a very common stuffing, and as nice as it is common. It is used with roast pork, roast goose, roast duck, etc.

To make ordinary sage-and-onion stuffing, take, say, four good-sized onions and eight fresh* sageleaves, and boil them for four or five minutes; then chop them together very fine, and add four table-spoonfuls of fine bread crumbs, or more if the onions are large, a teaspoonful of black pepper and another of salt. If the stuffing is liked rich, a yolk of egg may be added, but it is, in my opinion, very unnecessary. Many persons add butter, but this is also unnecessary, as sage-and-onion is almost always required for rich meats, such as pork, goose, etc.

* Fresh sage-leaves cannot always be obtained, in which case you must get dried leaves. It takes quite two dried leaves to equal one fresh one. If dried a long time, three will be required for one fresh.

If the stuffing is liked mild, Spanish onions can be used, and they can be boiled longer. The cores of the onions can also be cut out.

French cooks add a great deal more sage. Francatelli recommends one part of chopped sage-leaves to three parts chopped onion. On the other hand, many English cooks maintain that one fresh sage-leaf to one large onion is sufficient. This is, of course, purely a matter of taste. In France roast goose or duck seems to have sage stuffing only, as the sage quite overpowers every other flavour.