229 | American Forcemeat.
—Place on the fire in a saucepan for five minutes two very finely chopped onions with an ounce of butter. Soak in water for fifteen minutes the crumbs of a loaf of bread; press out all the water either with the hands or through a cloth, put the crumbs in a bowl with three whole raw eggs, a tablespoonful of salt, two teaspoonfuls of pepper, a tablespoonful of sage, a large half teaspoonful of nutmeg, three skinned sausages, and a pinch of chopped parsley. Add the cooked onions, and mix well together; use the forcemeat when needed in other recipes.