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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 stuffingshould be too dry; fill the potatoes
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