Dressing for Chicken or Turkey

Name: Dressing for Chicken or Turkey
Yield: 2 servings
Ingredients: Two cups of finely crumbed stale bread; half a cup of finely chopped beef suet; two tablespoonfuls chopped parsley; one teaspoonfiil of thyme; one teaspoonfiil of marjoram; a little shred lemon peel; grated nutmeg; Moisten with a beaten egg; salt and pepper to taste

From The household (of the Detroit free press), 1886

Serves 2

Equally good for veal.

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 485. The excerpt below is the record exactly as published.

DRESSING FOR CHICKEN OR TURKEY. Two cups of finely crumbed stale bread (baker's is best), half a cup of finely chopped beef suet, two tablespoonfuls chopped parsley (dried will do), one teaspoonfiil each of thyme and marjoram, a little shred lemon peel and grated nutmeg. Moisten with a beaten egg, salt and pepper to taste

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