Poultry Stuffing No 2

Ingredients

• 1 cup coarse cracker crumbs
• 1/4 cup butter
• 1/4 tbls. salt
• 1/3 cup milk
• Dash pepper

Method

1. 1

   This will fill a chicken of 3 or 4 pounds.

2. 2

   Sage, summer savory or parsley may be added if liked.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 75. The excerpt below is the record exactly as published.

1/4 cup butter (melted in water) into the bottom of the pan. Place cover on pan, lower temperature of oven and cook slowly until breast meat is tender when tested with a fork. A four pound chicken requires about two hours for baking. POULTRY AND GAME 141 STUFFING. 1 cup bread crumbs. 4 tbls. butter (melted) . 1/2 cup boiling water. Salt and pepper. Soak crumbs in boiling water, add butter and seasonings. Miss Clara Lee Cone, Head of Economics Dept. Girls' High School. POULTRY STUFFING NO 1. 2 cups dry bread crumbs. 1 tbls. chopped parsley. 1/2 cup fine sausage meat. 1 tbls. chopped onion. 14 cup butter. 1 t-spoon salt. Pinch nutmeg. 2 eggs. 1/2 t-spoon pepper. Soak bread in cold water until soft, press out all water. Add sausage meat, seasonings, melted butter and eggs well beaten. If sausage meat is too fat the butter can be omitted or chopped pork may be substituted. If one objects to pork in any form, use 1/2 cup butter and an extra cup of crumbs. Mrs. Amelia R. Woodall. POULTRY STUFFING NO 2. 1 cup coarse cracker crumbs. 14 cup butter. 14 tbls. salt. 1/3 cup milk. Dash pepper

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