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Stuffing for a Suckling Pig and 'Possum
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 26. The excerpt below is the record exactly as published.
STUFFING FOR A SUCKLING PIG AND 'POSSUM— Put two tablespoonfuls of finely chopped onions into a saucepan with one teaspoon of oil. Toss them over the fire for five or six minutes, add eight ounces of rice boil in stock, an equal quantity of sausage meat, four or five ounces of butter, a small quantity of mince parsley, and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.