Roasted Chicken with Bread Dressing

Ingredients

• 2 ounces butter
• 2 tablespoonfuls fine-minced onion
• 1/2 pound of baker's bread
• 1 even teaspoonful salt
• 1/2 teaspoonful pepper
• 1 teaspoonful thyme
• 2 eggs

Method

1. 1

   Melt butter in a saucepan, add minced onion, and cook for 5 minutes.

2. 2

   Add soaked and pressed bread, stir, and cook for 6 minutes.

3. 3

   Remove from fire, add salt, pepper, thyme, and eggs, and mix.

4. 4

   Fill the chicken with this mixture and roast as directed in the previous recipe.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 248. The excerpt below is the record exactly as published.

n teaspoonf ul pepper, 1 ounce melted butter, and Ys tablespoonful fine-chopped parsley; mix all together and use as directed. Boasted Chicken with Bread Dressing.— Place a saucepan with 2 ounces butter over the fire ; add 2 tablespoonf uls fine-minced onion ; cook 5 minutes without browning ; then add Ys pound of baker's bread previously soaked in cold water and pressed out ; stir and cook 6 minutes ; remove from fire ; add 1 even teaspoonf ul salt, Ya teaspoonf ul pepper, 1 teaspoonf ul thyme, and 2 eggs ; mix all together ; fill the chicken with this, and finish the same as in fore- going recipe. Another way is to remove the crust from a small loaf of stale bread and crumble the white part all up into small crumbs ; season with 1 even teaspoonful salt

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