6 large potatoes, 1-1 / 2 breakfastcupfuls of breadcrumbs, 1 / 2 lb. of grated English onions, 1 teaspoonful of powdered sage, 1 ditto of

finely chopped parsley, 1 egg well beaten, piece of butter the size of a walnut, pepper and salt to taste. Halve the potatoes, scoop them out, leaving nearly 1 inch of the inside all round. Make a stuffing of

the other ingredients, adding a very little milk it the stuffing should be too dry; fill the potatoes with it

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