4 large onions
10 sage leaves
½ teaspoon pepper
¼ lb. breadcrumbs
1 teaspoon salt
1-2 oz. butter
Blanch the onions and reboil in fresh water until tender, 'cooking' the sage leaves with them for the last few minutes. Drain well and chop or mince the onions and sage finely. Mix with rest of ingredients. For pork I usually cook separately from meat in a greased flan tin or in a tin for small, individual cakes.
Good Cookery