Stuffing for Goose, Duck, Pork or Vegetarian Nut Roast.

Chop two large onions, and shred finely five or six sage leaves. Boil these together for ten minutes, then drain well in a sieve. Now put them in a saucepan, with three ounces of breadcrumbs, an ounce of butter, and pepper and salt to taste. Let the stuffing simmer very gently for about twenty minutes, stirring from time to time. Cool and use as required.