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{{#seo:
|title=Sage and onion stuffing (Mrs Beeton's) an egg recipe
|titlemode=replace
|keywords=#butter #onions #egg #sage #simmer #sageleaves #liver #yolk #bread #breadcrumbs #boiledorsimmered
|hashtagrev=032020
|description=This is from Mrs Beeton's Cookery Book. This copy was a present for my partner's mother, dated 1954
}}
This is from Mrs Beeton's Cookery Book. This copy was a present for my partner's mother, dated 1954
{{recipesummary
|TotalCalories = 693
|PortionCalories = 115
|DatePublished=21st January 2013
|Author=Chef
|ImageComment = Other publications - circa 1945
|Servings = Serves 6 plus
|Difficulty = 2
|TotalTime = 10 minutes
|PrepTime = 5 minutes
|CookTime = 5 minutes
|Image = [[Image:BeetonsAd.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''This makes a LOT of stuffing!''

4/5

If it's good enough for Mrs Beeton, it's good enough for me.

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>

{{RecipeIngredients
| 4 large [[Onions|onions]]
| 10 [[Sage leaves|sage leaves]]
| 125g (/¼lb) [[Breadcrumbs|breadcrumbs]]
| 40g (1½oz) [[Butter|butter]]
| [[Salt|salt]] and [[Pepper|pepper]] to taste
| 1 [[Egg|egg]], beaten
}}
===Method===

{{RecipeMethod
| Peel the [[Onions|onions]], put them into [[Boiling|boiling]] water, let them [[Simmer|simmer]] for 5 minutes or rather longer, and just before they are taken out, put in the [[Sage|sage]]-leaves for a minute or two to take off their rawness.
| Chop both these very fine, add the [[Bread|bread]], seasoning and [[Butter|butter]], and work the whole lot together with the [[Yolk|yolk]] of an [[Egg|egg]], when the stuffing will be ready for use.
| It should be rather highly seasoned, and the [[Sage|sage]]-leaves should be very finely chopped.
| Many cooks do not [[Parboil|parboil]] the [[Onions|onions]] in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable.
| When made for [[Goose|goose]], a portion of the [[Liver|liver]] of the bird, [[Simmered|simmered]] for a few minutes and very finely [[Minced|minced]], is frequently added to this stuffing; and where economy is studied, the [[Egg|egg]] and [[Butter|butter]] may be dispensed with.
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Accompaniments]]
[[Category:Historic recipes]]
[[Category:Vegetarian recipes]]
[[Category:Egg recipes]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/butter|#butter]] [[Special:Search/onions|#onions]] [[Special:Search/egg|#egg]] [[Special:Search/sage|#sage]] [[Special:Search/simmer|#simmer]] [[Special:Search/sageleaves|#sageleaves]] [[Special:Search/liver|#liver]] [[Special:Search/yolk|#yolk]] [[Special:Search/bread|#bread]] [[Special:Search/breadcrumbs|#breadcrumbs]] [[Special:Search/boiledorsimmered|#boiledorsimmered]]
</code>

Sage and onion stuffing (Mrs Beeton's) - Revision history

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