Cassell's dictionary of cookery

little more sage and onion stuffing than is required, and rub a portion of it through a sieve. Mix with the pulp as much good stock as will make the requisite quantity of gravy, add a spoonful of Harvey's Sauce, let all boil up once, and serve. Sage and Onion Stuffing for Geese, Pork, and Ducks. — Skin ten or twelve onions, and throw them into cold water. AVhen all are peeled, put them witli a handful of green sage-leaves into a saucepan of boiling water and let them boil till tender. Pour off the water, mince the onions and sage finely, and beat them well with a piece of butter the size of an Ggg and a little pepper and salt. Heat the onions again till the butter is dissolved, and serve very hot. If dried sage is used, it must be powdered and mixed with the onions after they are boiled. Time, about an hour and a half. Probable cost, 6d. Sufficient for half a dozen persons. Sage and Onion Stuffing (another way). — Sec Onion and Sage Stuffing for Geese, &c.). SAG (787) SAG- Sage and Onion Stuffing for Geese, Pork, and Ducks (another way). — Peel four largo onions, and boil them for three minutes ; put with them a dozen sage-leaves, and boil all for two minutes longer. Strain off the liquor, and mince finely the onions and sage. Return them to the saucepan with a slice of fresh butter, a little pepper and salt, and a quarter of a pound of bread-crumbs. Let all simmer gently together, and stir the mixture occasionally, to keep it from burning, for twenty minutes, when the stuffing will be ready for use. A beaten eggmay be added if liked. Sage and onion stuffingis generally seasoned rather highly. When it is used for goose, the liver of the bird may be boiled, minced, and mixed with it. Time, half an hour. Probable cost, 4d. Sufficient for a moderate-sized goose or a couple of ducks. Sage and Thyme. — The leaves of these plants are used fresh and dry, and form the flavouring of those ingredients which are put into the inside of ducks, geese, roast pigs, sausages, and other animal food brought to the table. " They are warm and discussive, and good against crudities of the stomach," according to an old writer on the subject. Sage Cheese. — There is a kind of sage cheese which used to be, and perhaps still is, made by a few families in Gloucestershire for their private consumption : it is the most delicious of any of the green cheeses. It is intended for immediate use, and will not keep long. A quantity of young sage-leaves are bruised in a mortar, and the juice is extracted from them : the juice of a quantity of spinach is extracted by the same process and mixed with the sage-juice in equal proportions. Just before the rennet is put to the milk, a quantity of this juice, equal to the colour and flavour intended to be given to the cheese, is mixed with the milk. As the curd is being formed, it is gently broken, and in equal lumps as nearly as possible. The whey is then separated, and the curd put into the vat and submitted to gentle and gradual pressui-c during seven hours. It is next salted twice a day for three or four days, and afterwards turned every day during five weeks. It is then fit for use. This cheese is very little known, and deserves to be more so ; it may be made anywhere with rich and unsophisticated milk. This is also, or ought to be, a one-meal cheese.