Forcemeat for Stuffing Boned Fowls
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Be careful not to overstuff the chicken.
Presented as published in 1914. 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 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.
FORCEMEAT FOR STUFFING BONED FOWLS. Use the meat of another fowl, or veal, or a mixture of both. Chop them fine, then add one cup bread, cracker or shredded wheat crumbs, and if convenient a little chopped ham or tongue, and a few lardoons of salt pork. Season with the following articles, and moisten the wiiole with stock : 1 T. chopped parsley % tsp. pepper 1 tsp. onion juice 1 tsp. salt 1 tsp. thyme
Cook this with the app: pantry check, scaling, and the assistant.