Stuffing for Boiled Turkey or Rabbit

Ingredients

• one pound of chestnuts
• one-fourth pound of cold boiled fat bacon
• season to taste with salt
• season to taste with pepper
• minced lemon peel

Method

1. 1

   Remove the outer peel of chestnuts, boil until skins can be removed, then chop.

2. 2

   Mix with bacon and seasonings.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 25. The excerpt below is the record exactly as published.

STUFFING FOR BOILED TURKEY OR RABBIT— Re- move the outer peel of one pound of chestnuts, then put them in boiling water until the inner skins can easily be removed, then trim them and put them into small lined saucepan, cover them with broth and boil until the pulp and the broth has been well reduced. Pass the chestnuts through a fine wire sieve. Chop fine one-fourth pound of cold boiled fat bacon and mix it with the chestnut puree, season to taste with salt, pepper and minced lemon peel. The stuffing will then be ready to serve. STUFFING FOR DUCKS— Peel a fair size onion and sour cooking apple, chop them both very fine, and mix them with six ounces of finely grated stale breadcrumbs, one scant tablespoon- ful of sage leaves either powdered or finely mixed, one table- spoon butter, a little salt and butter. Bind the whole together with a beaten egg and it is then ready for the ducks. STUFFING FOR FISH— Weigh two pounds of bread- crumbs without the crusts, and cut it into small squares, mix in one-half tablespoon of powdered curry and a liberal quantity of salt and pepper. Dissolve six ounces of butter in one-half pint of warm water and beat in the yolks of four eggs. Pour the liquid mixture over the bread and stir it well, but do not mash it. It is then ready to 'serve. STUFFING FOR FOWLS— Trim off the crusts from two pounds of bread, put the crumbs into a basin of cold water, soak it for five minutes then turn it onto a sieve and drain well, press- ing out the water with a plate. When nearly dry cut the bread into small squares and season it well with powdered sage, salt and pepper. Warm one breakfast cupful of butter, beat in an egg and three teacupfuls of warm water and pour it over the bread, stirring it lightly, but not mashing it. Allow it to soak for ten minutes and the stuffing will then be ready to serve. POULTRY, POULTRY DRESSING, ETC. 43 STUFFING FOR GOOSE— Roast fifty chestnuts, using care not to let them burn, remove the inner and outer peels and chop them fine. Chop the goose's liver, put it in a saucepan with one- half tablespoonful of chopped parsley, shallots, chives, and a lit- tle garlic and about two ounces of butter, fry them for a few minutes, then put in the chopped chestnuts with one pound of sausage meat, and fry the whole for fifteen minutes longer. The stuffing is then ready for use. STUFFING FOR POULTRY— Put two handfuls of rice into a saucepan of water and parboil it, mix in ten or twelve chestnuts peeled or cut into small slices, one pan full of pistachio nuts and one handful of currants. Put the mixture in a saucepan with four ounces of butter, stir it well over the fire until thor- oughly incorporated, 'season with pepper and salt and if liked a little ground cinnamon, and it is then ready for use. This stuff- ing is used for turkeys and other birds or anything else that is roasted whole. STUFFING FOR POULTRY GALANTINE— Cut into squares three pounds of cooked flesh of either ducks or fowls; peel and chop two hard boiled eggs and one medium-size onion. Mix all of these together with three breakfast cupfuls of stale breadcrumbs, three well beaten eggs and one-half cupful of poultry fat that has been warmed; season to taste with pepper

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