Onion Stuffing for Chicken
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one chicken.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1016. The excerpt below is the record exactly as published.
Onion Stuffing for Chicken.— Beat the yolk of an egg thoroughly, and mix with it a table-spoonful of hot vinegar, half a salt- sijoonful of powdered thj-me, and as much finely-minced parsley as will make it quite thick. Boil a large Spanish onion in three or four waters until it is tender, press it well, mince it finely, and mix it with the vinegar, &c. Add two ounces of boiled pickled pork
Cook this with the app: pantry check, scaling, and the assistant.