Preparation of Crumbs for Stuffing

Ingredients

• a loaf of stale bread
• salt
• pepper
• moisten lightly with melted butter
• minced parsley
• celery
• onion

Method

1. 1

   Remove the crust from a loaf of stale bread, break the loaf in the middle, and rub the jagged edges against each other until the bread is rubbed into tolerably fine crumbs.

2. 2

   Season to taste with salt and pepper, and moisten lightly with melted butter.

3. 3

   If additional seasoning is desired, minced parsley, celery, or onion may be used.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 7. The excerpt below is the record exactly as published.

salted water for half an hour before cooking. Salt water is said to induce worms and bugs to come from their hid- ing places in vegetables and float upon the water. To Prepare Spinach, Etc. — Cut off the roots and 26 The Art of Cookery. pick off the dead leaves from spinach, dandeUon, and other greens, carefully examine for insects and worms, throw into salted water, let remain for half an hour, then wash each bunch or head singly in a large pan of clean water. Spinach, dandelions, and other greens washed by the handful and crowded together in quantities in the water when washed are usually gritty and unpalatable when cooked. To Prepare Celery. — Remove the coarse outside stems and pare the root. Divide the stalk into halves — - if large into quarters — and trim off all leaves that are not ornamental or edible. To Prepare Lettuce. — Cut off the root and remove the outside leaves from each head. Then remove the other leaves one by one and place them in cold water. Rinse carefully, lay in a fine wire basket, and swing in a draft of air to dry off, or lay on a coarse towel and shake gently until dry. Keep in a cool place until served. Cress, chicory, sorrel, and all salad leaves should be washed and dried in a similar manner. To Prepare Cucumbers. — Lay the cucumbers upon ice, or in cold water, until half an hour before serving, then pare and slice upon broken ice. Just before serv- ing drain off the water. Cucumbers should never be soaked in salted water, as salt renders them tough and indigestible. To Prepare Tomatoes. — Lay the tomatoes, stem end down, in a basin or bowl, and pour boiling water over them until they are completely covered with it. Let stand half a minute, then drain it off, and fill the bowl with cold water. Renew the water several times, if Preparation of Food Materials. 27 necessary, but do not handle the tomatoes until quite cold. As soon as the tomatoes are cold the skins can be removed quite easily. If the tomatoes are to be used raw lay them upon ice until just before serving, when the skins can be removed and the tomatoes sliced. To Prepare Bread and Cracker Crumbs. — As differ- ent kinds of crumbs are required for different purposes the various methods of preparing them are here given : Crumbs No. i. — To prepare crumbs for stuffing meats, poultry, etc., remove the crust from a loaf of stale bread, break the loaf in the middle, and rub the jagged or rough edges against each other until the bread is rubbed into tolerably fine crumbs. Crumbs No. 2. — Crumbs for scolloping meats, oysters, fish, etc., should be prepared in the same manner as those for stuffing meats and poultry, and should then be rubbed through a coarse sieve. Crumbs No. j. — To prepare crumbs that are to be used in frying, take pieces of dry bread, crusts, or crackers, lay upon a molding board, and, with a rolling- pin, crush and roll them into very fine crumbs. Sift before using. Stuffing for Poultry. — Season to taste with salt and pepper the desired quantity of Crumbs No. i, and moisten lightly with melted butter. If additional season- ing be desired, minced parsley, celery, or onion

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