Potato Stuffing
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 21. The excerpt below is the record exactly as published.
POTATO STUFFING. Select a young, fat duck. Dress, clean and weigh; stuff and truss in the same manner as a chicken. Place on a rack in a baking-pan, season and cover the breast with slices of bacon. Dissolve 3 tsp. salt in 3 c. boiling water and pour into the pan. Roast in a hot oven, allowing 20 minutes to the pound and 20 minutes extra; baste frequently. Serve with Giblet Sauce. POTATO STUFFING. 2c. hot riced potatoes. 14 tbsp. butter. 1 tsp. onion juice. Yolk 1 egg. Pepper. 3 tbsp. milk. Salt. 1 tbsp. chopped parsley
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