Chicken Dressing

Ingredients

• 1 1/2 pints stale bread crumbs
• 1/3 cup boiling water
• 1/2 cup cracker crumbs
• 1 egg
• 1 tsp. salt
• 1/3 tsp. pepper
• 1/2 tsp. marjoram
• 1/3 tsp. sage
• 1/2 tsp. thyme
• 1 T. butter
• 1 tsp. onion chopped fine

Method

1. 1

   Mix all ingredients and moisten with white stock made from chicken's feet.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 27. The excerpt below is the record exactly as published.

1 tsp. thyme If veal is used, take it from the knuckles and use the bone in the braising-pot, as it will give a good jelly. In stuffing boned chicken, stuff body, legs and wings, being careful not to use too much stuffing, as allowance must be made for the swelling of the crumbs. CHICKEN DRESSING. 1% pints stale bread crumbs and 1-3 Cup boiling water, to moisten, to 1 cup crumbs. 50 THE WORCESTER DOMESTIC SCIENCE SCHOOL. y2 cup cracker crumbs 1 egg 1 t. salt 1-3 t. pepper y2 t. marjoram 1-3 t. sage % t. thyme 1 T. butter 1 t. oniou chopped fine Mix all and moisten with white stock made from chicken's feet. BBAISED BONED CHICKEN To braise the chicken prepared as above, roll it lightly in a piece of cheese cloth, tying the ends well. Put in a sauce pan the bones of the chicken, a slice of carrot, an onion, a sprig of parsley, 1 bay leaf, 3 cloves, 12 pepper corns and celery. Add enough water to cover the bed of vegetables and the bones ; lay in the chicken, cover and simmer four hours. JELLIED BONED CHICKEN. Aspic Jelly 1 qt. stock, veal or chicken 14 ^SP- pepper V2 pkg- Knox's gelatine 2 bay leaves whites and shells 2 eggs 1 slice onion 1 T. lemon-juice 1 slice carrot 1 T. vinegar 1 sprig parsley 1 tsp. salt

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