Stuffing

Ingredients

• 24 ¢. bread crumbs
• 24 tbsp. butter
• 1 tsp. onion juice
• Yolk 1 egg
• 3 tbsp. milk
• Pepper
• Salt
• 1 tbsp. chopped parsley

Method

1. 1

   Melt butter in milk or water and pour over bread crumbs, to which seasonings have been added.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 20. The excerpt below is the record exactly as published.

STUFFING, 24 ¢. bread crumbs. Salt. 24 tbsp. butter. Pepper. Sage or poultry seasoning. 4 c. hot milk or water. 1 tbsp. chopped parsley. Melt butter in milk or water and pour over bread crumbs, to which seasonings have been added. Poultry seasoning may be omitted and oysters or chopped celery added for Oyster or Celery Stuffing. 32 STEAMED CHICKEN, Dress, clean and truss fowl. Wrap in cheese cloth. Steam about 20 minutes to the pound and 20 minutes over. Unwrap carefully, remove skewers, and place on platter. Make 135 c. rich White Sauce, add to it beaten yolks of 2 eggs, pour over and around chicken and sprinkle with chopped parsley. Steamed. chicken may be stuffed either with well- seasoned cooked rice or cooked celery. BROILED CHICKEN. Singe, wipe, and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove organs. Cut out rib bones on each side of backbone, remove breastbone, then cut through tendons at joints. Sprinkle with salt and pepper, and place in a well-greased broiler. Broil 20 minutes over a clear fire, watching carefully and turning the broiler so that all parts may be equally browned. The flesh side must be exposed to the fire the greater part of the time, as the skin side will brown quickly. Remove to a hot platter, spread with soft butter, sprinkle with salt and pepper, and garnish. Broiled bird is prepared in same way. CHICKEN PIE. Remove large bones from stewed chicken; put meat and sauce in a baking-dish, in the centre oi which a small inverted cup has been placed. Cover with a soft, rich biscuit dough, or rich paste. Bake in a moderate oven until brown. ROAST DUCK WITH POTATO STUFFING. Select a young, fat duck. Dress, clean and weigh; stuff and truss in the same manner as a chicken. Place on a rack in a baking-pan, season and cover the breast with slices of bacon. Dissolve 3 tsp. salt in 3 c. boiling water and pour into the pan. Roast in a hot oven, allowing 20 minutes to the pound and 20 minutes extra; baste frequently. Serve with Giblet Sauce. POTATO STUFFING. 2c. hot riced potatoes. 14 tbsp. butter. 1 tsp. onion juice. Yolk 1 egg. Pepper. 3 tbsp. milk

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