Plain Stuffing

Ingredients

• 2 cups fine bread crumbs
• 1 teaspoon each of Blue Ribbon parsley
• 1 teaspoon each of summer savory
• 14 teaspoon Blue Ribbon marjoram
• moisten with 14 cup melted butter

Method

1. 1

   Take 2 cups fine bread crumbs, season with salt and pepper, and add 1 teaspoon each of Blue Ribbon parsley and summer savory, and 0.25 teaspoon Blue Ribbon marjoram; moisten with 0.25 cup melted butter.

2. 2

   Fill the cavity in the fish or meat, but do not crowd it in; sew up, or wind the meat with a string.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 23. The excerpt below is the record exactly as published.

Plain Stuffing—Take 2 cups fine bread crumbs, season with salt and pepper, and add 1 teaspoon each of Blue Ribbon parsley and summer savory, and 14 teaspoon Blue Ribbon marjoram; moisten with 14 cup melted butter

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