1 medium rounded egg
1 cup all-purpose flour
1 teaspoon sesame oil
3 tablespoons distilled white vinegar
7 yellow onions, sliced
skewers
Grind egg, flour, mustard oil, vinegar and onions. Mix well and refrigerate.
Prepare small batches and cook slowly for about half a week.
Heat the storage cases of flour mixture and milk over high heat in a large skillet. Stir frequently to get it to run to the desired consistency. Stirring constantly, boil egg mixture one minute. Beat egg mixture another minute. Pour mixture into a greased 9x13 inch baking dish. Shape egg mixture into a ball and coat with flour. Cover with the milk mixture and toss.
Season with crushed sage and drop the vegetables on top.
Bake uncovered at 350 degrees F (175 degrees C) for 2 or more hours, or until crust is golden.