Ingredients.—4 large onions, 10 sage-leaves, ¼ lb. of bread-crumbs, 1½ oz. of butter, salt and pepper to taste, 1 egg. Mode.—Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning, and butter, and work the whole together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the 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, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg may be dispensed with. Time.—Rather more than 5 minutes to simmer the onions. Average cost, for this quantity, 4d. Sufficient for 1 goose, or a pair of ducks.
SAGO PUDDING.
Ingredients.—1½ pint of milk, 3 tablespoonfuls of sago, the rind of ½ lemon, 3 oz. of sugar, 4 eggs, 1½ oz. of butter, grated nutmeg, puff-paste. Mode.—Put the milk and lemon-rind into a stewpan, place it by the side of the fire, and let it remain until the milk is well flavoured with the lemon; then strain it, mix with it the sago and sugar, and simmer gently for about 15 minutes. Let the mixture cool a little, and stir to it the eggs, which should be well beaten, and the butter. Line the edges of a pie-dish with puff-paste, pour in the pudding, grate a little nutmeg over the top, and bake from ¾ to 1 hour. Time.—¾ to 1 hour, or longer if the oven is very slow. Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable at any time.
Note.—The above pudding may be boiled instead of baked; but then allow 2 extra tablespoonfuls of sago, and boil the pudding in a buttered basin from 1¼ to 1¾ hour.
SAGO SAUCE FOR SWEET PUDDINGS.
Ingredients.—1 tablespoonful of sago, 1/3 pint of water, ¼ pint of port or sherry, the rind and juice of 1 small lemon, sugar to taste; when the flavour is liked, a little pounded cinnamon. Mode.—Wash the sago in two or three waters; then put it into a saucepan, with the water and lemon-peel; let it simmer gently by the side of the fire for 10 minutes, then take out the lemon-peel, add the remaining ingredients, give one boil, and serve. Be particular to strain the lemon-juice before adding it to the sauce. This, on trial, will be found a delicious accompaniment to various boiled puddings, such as those made of bread, raisins, rice, &c. Time.—10 minutes. Average cost, 9d. Sufficient for 7 or 8 persons.
SAGO SOUP.
Ingredients.—5 oz. of sago, 2 quarts of stock. Mode.—Wash the sago in boiling water, add it, by degrees, to the boiling stock, and simmer till the sago is entirely dissolved, and forms a sort of jelly. Time.—Nearly an hour. Average cost, 10d. per quart. Sufficient for 8 persons. Seasonable all the year.
Note.—The yolks of 2 eggs, beaten up with a little cream, previously boiled, and added at the moment of serving, much improves this soup.