Dressing for Poultry
From The easiest way in housekeeping and cooking, 1881
For ducks, add two chopped onions; for geese, use a potato dressing with six large boiled potatoes.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 82. The excerpt below is the record exactly as published.
Dressing for Poultry. One pint of bread or cracker crumbs, into which mix dry one teaspoonful of pepper, one of thyme or summer savory, one even tablespoonful of salt, and, if in season, a little chopped parsley. Melt a piece of butter the size of an egg in one cup of boiling water, and mix with the crumbs, adding one or two well- beaten eggs. A slice of salt pork chopped fine
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