Bread Dressing

Ingredients

• 1 qt bread crumbs
• 1 onion, chopped fine
• salt to taste
• pepper to taste
• sage to taste
• 1 or 2 beaten eggs
• fatty meat liquor to moisten

Method

1. 1

   Combine bread crumbs, chopped onion, salt, pepper, sage, beaten eggs, and enough fatty meat liquor to moisten.

2. 2

   Mix well.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 115. The excerpt below is the record exactly as published.

Bread Dressing To 1 qt bread crumbs add 1 onion, chopped fine, salt, pepper and sage to taste, 1 or 2 beaten eggs, and fatty meat liquor to moisten. — [Mrs. W. H. B., Cal. Oyster Dressing Mix together 1 qt stale bread crumbs, 1 pt finely chopped oysters, 1 beaten egg, 2 tablesp melted butter, 1 teasp herbs, and milk enough to moisten. — [Mrs. J. C. R., Ind. When roasting beef or pork, add some thick slices of raw carrot. They impart a delicious fiavor to the meat and gravy. — [Mrs. B. L. G.. Ore. 174 FARM AND HOME COOK BOOK Sauces for Me&t^ Poultry &nd Game Some Appropriate Combinations Roast pork with apple sauce. Roast lamb with mint sauce. Roast beef with horseradish, piquant or Flemish sauce. Roast mutton Vv'ith stewed gooseberries. Roast chicken with currant jelly. Roast goose with apple sauce. Roast turkey with cranberry, chestnut, grape or plum sauce. Roast duck with olive sauce. Roast venison with currant jelly. Boiled mutton with caper, or horseradish sauce. Boiled turkey v/ith oyster, celery or mushroom sauce. Boiled venison with currant-bread sauce. Broiled steak with mushroom, or hot horseradish sauce. Broiled mackerel with stewed gooseberries. Codfish balls with apple sauce. Sweetbreads, tenderloins or pigeon pie with mushroom. Game with currant-bread sauce. Chops, cutlets, or croquettes with tomato sauce. Baked or boiled fish with Qg^, parsley, oyster or tartare. Drawn Butter Sauce Melt 1/4 cup butter in a saucepan, add 2 tablesp flour, ^ teasp salt, a pinch of pepper, and when well blended, 1 pt hot water or hot clear soup stock. Stir rapidly until it thickens; then add another scant % cup butter, a little at a time, and continue stirring and cooking until the butter is all absorbed. This sauce can be made the basis of parsley, e^^, caper, lemon, celery, shrimp, mustard, oyster, lobster and other sauces. White Sauce Melt 2 rounding tablesp butter in a saucepan, adding the same quantity flour, and stirring until free from lumps. Then add 1 pt hot milk, pouring in less than half at first, and when it thickens rubbing and beating until entirely free from lumps. Then add the remainder of the milk, a very little pepper and y^ teasp salt, and let it boil up again. Half the milk may be replaced by clear soup stock, or cream may be used instead of milk, if a cream sauce is desired. White sauce may be used instead of drawn butter sauce, in any of the variations of drawn butter sauce, if a less rich sauce is desired. SAUCES FOR POULTRY AND GAME 17; Brown Sauce Melt -- rounding tablesp butter in a saucepan, adding the same quantity of flour, and stirring until nicely browned, but not burned. Then add 1 pt hot, dark soup stock, Vz teasp salt, a little pepper, and, if not dark enough, caramel (burnt sugar) enough to give the desired color. Cook until it thick- ens, rubbing out all lumps. The sauce will be better flavored if pot herbs, a bit of onion and a few peppercorns are added to the stock in its making. Brown sauce is made the basis of mushroom, chestnut, olive, peanut, Flemish, Cumberland, currant jelly, brown sauce piquant and various other sauces. Onion Sauce Boil 3 large onions until very tender; drain, and rub through a sieve; add to V2 pt white sauce made with cream, and serve with lamb or mutton chop. Mint Sauce Chop enough leaves and tender tops of mint to fill 1 cup (or use half the quantity of the dried leaves). Add 14 cup sugar, and V2 cup not-too-strong vinegar. Prepare an hour before using, to allow the vinegar to absorb the flavor of the mint. Tomato Sauce To 1 pt stewed tomatoes add a small chopped onion, a sprig of parsley, a bay leaf, blade of mace, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.