- 1 ½ large loaves white bread
- 2 stalks celery
- 4 small or 2 large onions
- 1 dozen eggs
- Sage
- Toast bread and tear into small pieces (about 1 inch square).
- Boil celery and then sauté in butter.
- Sauté onions in butter.
- Pour celery juice over bread.
- Beat eggs and add 1 tsp. salt, ½ tsp. pepper and 2 tsp. sage, add water if not moist enough.
