Stuffing

Ingredients

• one cup dry bread crumbs
• two teaspoons butter
• one-fourth cup boiling water
• salt
• pepper

Method

1. 1

   Mix bread crumbs with butter, boiling water, salt, and pepper.

Nutrition per serving

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 6. The excerpt below is the record exactly as published.

stuffing by spoonfuls in neck end, using enough to sufficiently fill the skin, that bird may look plump when served. Where cracker stuffing is used, allowance must be made for swelling of crackers, otherwise skin may burst during cooking. Put remaining stuffing in body; if the body is full, sew skin ; if not full, bring skin together with a skewer. Stewed Chicken with Onions. — Dress, clean, and cut in pieces for serving, two chickens. Cook in a small quantity of water with eighteen tiny young onions. Remove chicken to serving- dish as soon as tender, and when onions are soft drain from stock and boil stock down to one and one-half cups. Make sauce of three tablespoons butter, four tablespoons flour, the stock and one-half cup heavy cream ; then add yolks three eggs, salt, pep- per, and lemon juice to taste. Pour sauce over chicken and onions. Roast Chicken. — Dress, clean and stuff chicken. Place on its back on rack in a dripping pan, rub entire surface with salt, and spread breast and legs with three tablespoons butter, rubbed until creamy and mixed with two tablespoons flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour is well browned, reduce the heat, then baste. Continue basting every ten minutes until chicken is cooked. For basting, use one-fourth cup butter, melted in two-thirds cup boiling water, and after this is gone, use fat in pan, and when necessary to Simple Cooking of Wholesome Food for the Farm Home 13 prevent flour burning, add one cup boiling water. During cook- ing, turn chicken frequently, that it may brown evenly. If a thick crust is desired, dredge bird with flour two or three times during cooking. If a glazed surface is preferred, spread bird with butter, omitting flour, and do not dredge during baking. Cook until tender. A four-pound chicken requires about one and one-half hours. Stuffing. — One cup dry bread crumbs, two teaspoons butter, one-fourth cup boiling water, salt and pepper

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