Potato Stuffing for Geese or Ducks

Ingredients

• 2 cupfuls hot mashed potatoes
• 1 teaspoonful salt
• 1 teaspoonful onion juice
• 4 tablespoonfuls of cream
• ¼ teaspoonful black pepper
• 1 tablespoonful chopped parsley
• 1 tablespoonful butter
• the yolks of 2 eggs

Method

1. 1

   Mix together the hot mashed potatoes, salt, onion juice, cream, black pepper, chopped parsley, butter, and the yolks of eggs.

2. 2

   Beat until light.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 24. The excerpt below is the record exactly as published.

1 teaspoonful water, 2 pods red pepper, 3>2 teaspoonful ground black pepper, and salt to suit your taste. Put the pan into the stove, which must be hot enough to 54 White Ribbon Cook Book. cook them at once; ^ of an hour is generally sufficient. When the birds are brown all over, which they will be if you have basted them dili- gently as you turned them, set the pan on the top of the stove, pour in at once 1 quart of fresh sweet cream, adding ^^ teacupful of grated bis- cuit crumbs; stir well to keep from burning, and serve in a few minutes on a warm platter. To Cook Ducks — Prepare as many ducks as you wish for a meal and cut them up as you would to stew. Cover with cold water and let it come to a boil, then pour off the water, adding a fresh supply. Boil until tender, season with pepper and salt, then, pouring off the water, fry brown in butter. This is a splendid dish; the parboiling takes out all the wild taste which ducks usually have. Old prairie chickens may be treated in the same way. Roast CrOOSe — Prepare the goose the same as a chicken. Fill with potato or onion stuffing, being careful not to fill it too full, as this dress- ing will always swell in cooking. Place it in a baking-pan with 1 cupful of water and 2 tea- spoonfuls of salt. Bake in a quick oven, allow- ing 25 minutes for each pound, basting it fre- quently. When the goose has been roasting an hour, cool the oven and finish the roast at a moderate heat. Goslings may be cooked in the same manner, allowing 15 minutes to each pound. Potato Stiiifing for Geese or Ducks — Mix together 2 cupfuls hot mashed potatoes, 1 tea- spoonful salt, 1 teaspoonful onion juice, 4 table- spoonfuls of cream, I4 teaspoonful black pepper, 1 tablespoonful chopped parsley, 1 tablespoon- ful butter and the yolks of 2 eggs

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