Three onions sliced, and fried in butter to a nice brown; toast a large thin slice of bread until quite hard and of a deep brown. Take these, with any piece of meat, bone, &c., and some herbs, and set them on the fire, with water according to judgment, and stew down until a rich and thick gravy is produced. Season, strain, and keep cool.
1226. Goose or Duck Stuffing
Chop very fine about two ounces of onion, of _green_ sage leaves about an ounce (both unboiled), four ounces of bread-crumbs, a bit of butter about as big as a walnut, &c., the yolk and white of an egg, and a little pepper and salt; some add to this a minced apple.
Strive to Learn from All Things.
1227. Bacon
Bacon is an extravagant article in housekeeping; there is often twice as much dressed as need be; when it is sent to table as an accompaniment to boiled poultry or veal, a pound and a half is plenty for a dozen people, A good German sausage is a very economical substitute for bacon; or fried pork sausage.
1228. Culinary Economy