POTATOES (STUFFED) (1)

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, tie the halves together, and bake them until done. Serve with brown sauce.