How to make it

  • Put the bread crumbs in a bowl.
  • Boil the milk, and pour it over them; cover with a plate, and let them stand for an hour.
  • Slice the onions--they must be weighed after peeling.
  • Throw them into cold water, and let them come to a boil as quickly as possible, letting them boil fast for three minutes, then drain the water from them.
  • Chop them roughly, and add them to the milk and crumbs.
  • Rub the sage between the fingers, and put it through a sieve, so that there will be no bits of stalk in it, add it with a seasoning of pepper to the other ingredients, melt the butter, and mix carefully into the pudding.
  • It may be either baked for an hour in a moderate oven and served in the dish it was baked in, or steamed for two hours in a well buttered mould and turn out

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