DRESSING NO. 2
- Large onions, 2.
- Fresh bread crumbs, 1 cup.
- Milk, ¾ cup.
- Sage, 1 tablespoonful.
- Beaten eggs, 2.
- Chopped parsley, 2 tablespoonfuls.
- Butter, ¼ cup.
- Salt to taste.
Peel onions and parboil. Drain and chop fine. Soak bread crumbs in the milk; then mix all ingredients together. Stir the mixture over the fire until it is reduced to a thick paste, without allowing it to boil.
Serve a slice of the roast with a spoonful of dressing on one end and cranberry sauce on the other.