Chicken Stuffing

Ingredients

• One cup of bread crumbs
• 4 cup of butter
• Y% teaspoon of salt
• 1-3 cup milk
• few grains of pepper
• Add a pinch of sage, summer savory or parsley

Method

1. 1

   Mix thoroughly.

2. 2

   Enough for 1 roast chicken.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 15. The excerpt below is the record exactly as published.

CHICKEN STUFFING, One cup of bread crumbs, 4 cup of. butter, Y% teaspoon of salt, 1-3 cup milk, few grains of pepper. Add a pinch of ‘sage, summer savory or parsley, mix thoroughly. Enough for 1 roast chicken. Make a gravy as follows: GRAVY. Pour off the liquid from the pan in which the chicken roasted. Let this settle, remove 4 tablespoons of chicken fat and place back in pan; heat and add 4 tablespoons flour, When these have cooked and browned together, add a little at a time 2 cups of broth in which the giblets are cooked, season with salt and pepper. Chop the giblets very fine and add ~ to the gravy. Cook all in pan till thick enough to pour nicely.—Mrs. Norman Scott, Mildmay, Ontario. ROAST DUCK. Prepare a dressing of bread crumbs, 1 onion, season With 1 teaspoon of sage, salt and pepper. Rub duck outside and in the salt and do not stuff too full. Lay a piece of bacon on breast and bake in a mod- erate oven i hour, if young. If old, parboil or steam until tender before roasting. Stuffing: STUFFING. One-half pound of onions, 3 cups of bread crumbs, 1 tea- spoon of sage, 1 duck liver, 1 teaspoon of salt, 4, teaspoon pepper. Mince, blanch and drain the onions, parboil the liver and chop very fine, combine with onions, bread crumbs and seasoning. This quantity is sufficient for one medium-sized duck.—Mrs, G. A. Austin, Cayuga, Ont. ROAST GOOSE. One large goose, 6 strips of salt pork, 1 cup water, salt, pepper, stuffing, apple sauce. After removing the feathers scrub the -goose in hot soap suds, then draw. wash thoroughly in cold water, wipe dry. Stuff, truss, sprinkle with salt and pepper and cover the entire breast with strips of salt pork. Place on the rack in dripping pan, pour out the water into the latter under the goose. Bake in a hot oven for 2% hours, basting every 10 minutes. Serve with apple sauce. The recipe for stuffing is as follows: POTATO STUFFING FOR GOOSE. Two cups of hot mashed potatoes, 1 cup crumbs, 4% cup of salt pork, chopped, 1 small onion, chopped, 44 cup of butter

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