Potato Stuffing (For Roast Goose)

Ingredients

• 2 cups hot mashed potatoes
• 1 egg
• 1 finely chopped onion
• 14 cup butter
• 1 teaspoon salt
• 14 cup soft stale bread crumbs
• 4 cup finely chopped fat salt pork or bacon
• 1 teaspoon Blue Ribbon sage

Method

1. 1

   Combine 2 cups hot mashed potatoes, 1 egg, 1 finely chopped onion, 0.25 cup butter, 1 teaspoon salt, 0.25 cup soft stale bread crumbs, and 0.25 cup finely chopped fat salt pork or bacon, and 1 teaspoon Blue Ribbon sage.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 24. The excerpt below is the record exactly as published.

Potato Stuffing (For Roast Goose)—2 cups hot mashed potatoes, 1 egg, | finely chopped onion, 14 cup butter, 1 teaspoon salt, 14 cup soft stale bread crumbs, 4 cup finely chopped fat salt pork or bacon, 1 teaspoon Blue Ribbon sage. Chestnut Stuffing (For Roast Turkey)—2 cups chestnuts, 14 cup milk, lg teaspoon Blue Ribbon pepper, 1 teaspoon salt, 14 cup butter, 1 cup bread crumbs. Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add 4 cup butter, salt, pepper and milk. Melt remaining butter, mix with bread crumbs, then combine mixture. Stuffing for Ducks—A peanut stuffing may be used. Make like chest- nut, using peanuts for chestnuts, and only 14 cup of butter. Or a bread stuffing as follows: Cover pieces of dry bread with boiling water. As soon as bread has absorbed water, press out water, season with salt, Blue Ribbon pepper, melted butter, and finely chopped onion

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