Chop very fine one ounce of onion and half an ounce of green sage leaves, put them into a stew-pan with four spoonfuls of water, simmer gently for ten minutes, then put in a tea-spoonful of pepper and salt, and one ounce of fine bread crumbs; mix well together; -then pour to it a quarter of a pint of broth, or gravy, or melted butter, stir well together, and simmer it a few minutes longer. This is a very relishing sauce for roast pork, poultry, geese, 0r ducks; or green peas.