Dressing No. 2
Large onions, 2.
Fresh bread crumbs, 1 cup.
Milk, ¾ cup.
Sage, 1 tablespoonful.
Beaten eggs, 2.
Chopped parsley, 2 tablespoonfuls.
Butter, ¼ cup.
Salt to taste.
Peel onions and parboil. Drain and chop fine. Soak bread crumbs in the milk; then mix all ingredients together. Stir the mixture over the fire until it is reduced to a thick paste, without allowing it to boil.
Serve a slice of the roast with a spoonful of dressing on one end and cranberry sauce on the other.