Pickled Pork Stuffing for Turkeys

Ingredients

• a quarter of a pound of fat and lean salted pork
• a couple of breakfast cupfuls of bread
• two heaping tablespoonfuls of butter
• season with salt
• season with pepper
• any sweet herbs except sage

Method

1. 1

   Chop the pork very fine, break the bread, and put them in a frying pan with the butter.

2. 2

   Fry to a brown and season.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 24. The excerpt below is the record exactly as published.

PICKLED PORK STUFFING FOR TURKEYS— Chop up very fine a quarter of a pound of fat and lean salted pork, break quite fine a couple of breakfast cupfuls of bread and put them in a frying pan over the fire with two heaping tablespoonfuls of butter, fry to a brown and season with salt, pepper and any sweet herbs except sage. POTATO STUFFING— Cut some peeled raw potatoes into slices of moderate thickness and then cut into squares, rinse with cold water, drain and place them in a saucepan with a couple of ounces of butter, a chopped onion and one or two tablespoonfuls of chopped parsley, a little salt and pepper and grated nutmeg, place the lid on the pan, keeping the pan at the side of the fire and shaking contents occasionally until nearly cooked, then chop fine an equal quantity of pig's liver and stir into the potatoes a few minutes before serving. 42 POULTRY, POULTRY DRESSING, ETC. STUFFING FOR BIRDS— Peel two large onions, parboil them, then drain and chop them fine. Soak one breakfast cup of bread crumbs in as much milk as they will absorb without be- coming too soft. Pour four ounces of butter in a stew-pan, place it over the fire, and when the butter is melted put in the onions, bread-crumbs and one tablespoon of chopped parsley, pepper and salt to taste. Add a small quantity of grated nutmeg. Add the beaten yolks of two eggs and stir the mixture over the fire until it is reduced to a paste, without allowing it to boil. The stuffing is then ready. It can be made in larger or smaller quantities according to the number of the birds to be stuffed. STUFFING FOR BOILED TURKEY OR RABBIT— Re- move the outer peel of one pound of chestnuts, then put them in boiling water until the inner skins can easily be removed, then trim them and put them into small lined saucepan, cover them with broth and boil until the pulp and the broth has been well reduced. Pass the chestnuts through a fine wire sieve. Chop fine one-fourth pound of cold boiled fat bacon and mix it with the chestnut puree, season to taste with salt, pepper and minced lemon peel. The stuffing will then be ready to serve. STUFFING FOR DUCKS— Peel a fair size onion and sour cooking apple, chop them both very fine, and mix them with six ounces of finely grated stale breadcrumbs, one scant tablespoon- ful of sage leaves either powdered or finely mixed, one table- spoon butter, a little salt and butter. Bind the whole together with a beaten egg and it is then ready for the ducks. STUFFING FOR FISH— Weigh two pounds of bread- crumbs without the crusts, and cut it into small squares, mix in one-half tablespoon of powdered curry and a liberal quantity of salt and pepper. Dissolve six ounces of butter in one-half pint of warm water and beat in the yolks of four eggs. Pour the liquid mixture over the bread and stir it well, but do not mash it. It is then ready to 'serve. STUFFING FOR FOWLS— Trim off the crusts from two pounds of bread, put the crumbs into a basin of cold water, soak it for five minutes then turn it onto a sieve and drain well, press- ing out the water with a plate. When nearly dry cut the bread into small squares and season it well with powdered sage, salt and pepper. Warm one breakfast cupful of butter, beat in an egg and three teacupfuls of warm water and pour it over the bread, stirring it lightly, but not mashing it. Allow it to soak for ten minutes and the stuffing will then be ready to serve. POULTRY, POULTRY DRESSING, ETC. 43 STUFFING FOR GOOSE— Roast fifty chestnuts, using care not to let them burn, remove the inner and outer peels and chop them fine. Chop the goose's liver, put it in a saucepan with one- half tablespoonful of chopped parsley, shallots, chives, and a lit- tle garlic and about two ounces of butter, fry them for a few minutes, then put in the chopped chestnuts with one pound of sausage meat, and fry the whole for fifteen minutes longer. The stuffing is then ready for use. STUFFING FOR POULTRY— Put two handfuls of rice into a saucepan of water and parboil it, mix in ten or twelve chestnuts peeled or cut into small slices, one pan full of pistachio nuts and one handful of currants. Put the mixture in a saucepan with four ounces of butter, stir it well over the fire until thor- oughly incorporated, 'season with pepper

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