Stuffing for Roast Turkeys, Chickens, Ducks, and Geese.
The commonest stuffing is this: Two onions, five ounces of soaked and squeezed bread, eight sage leaves, an ounce of butter, pepper, salt, one egg, a little piece of pork minced. Mince the onions, and fry them in the sauté pan before adding them to the other ingredients. Some chopped celery is always a good addition.