Dressing for Turkey or Goose

Ingredients

• 60 large chestnuts
• 2 ounces of butter
• a dash of onion
• a sprig of parsley
• pepper and salt
• 1 pint. of good stock

Method

1. 1

   Scald and peel chestnuts, put in saucepan with butter, onion, parsley, pepper, and salt.

2. 2

   Chop dressing fine; add stock and stew until thick.

3. 3

   Stuff the fowl.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 48. The excerpt below is the record exactly as published.

Dressing for Turkey or Ooose. Take 60 large chestnuts, scald and peel them; put in saucepan with 2 ounces of butter, a dash of onion and a sprig of parsley, pep- per and salt. Chop this dressing fine; add to it 1 pint. of good stock and stew until thick. Then stuff the fowl. If cooking a goose add some currant jelly to the gravy. For Broiled Chickens. In serving broiled chickens pour over a brown champignon sauce, as that is considered better than the white sauce, when serving with chickens or any other meat. Pan Broiled Chickens. Prepare chickens as usual and place them in a pan. Dredge with flour, salt and pepper, add 1 dessertspoon of butter and 1 dipper of cold water. Baste often, and if water becomes too reduced add a little hot water. Reverse chickens several times and cook until a chestnut brown. When done pour over 1 tablespoon of butter and serve on a hot plattei^. A few chopped champignons, boiled in their liquor in a saucepan and served. with chicken, are quite an addition. Boast Wild Duck. Prepare duck as usual and put in roasting pan with % pint cold water; season with pepper and salt

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