Stuffing for Fowl

Ingredients

• 2 cups bread or cracker crumbs
• 1/2 teaspoon powdered thyme
• 1 tablespoon minced parsley
• 3 tablespoons butter
• a dash of cayenne
• 1 onion
• 1 stick of celery
• 1 egg
• moisten with milk
• Salt
• White pepper

Method

1. 1

   Cook onions, celery, and parsley in butter.

2. 2

   Combine all ingredients and moisten with milk.

3. 3

   Stuff the fowl as desired.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 61. The excerpt below is the record exactly as published.

Stuffing for Fowl, 2 cups bread or cracker Vj teaspoon powdered thyme- crumbs. 1 tablespoon minced parsley. 3 tablespoons butter. A dash of cayenne. 1 onion. White peppier. 1 stick of celery. Salt. 1 egg. Moisten with milk. Cook onions, celery and parsley in butter. A ten- 130 SCIENTIFIC COOKING. pound turkey is a nice size. Dress, olean, stuff and truss same as chicken. Spread with soft butter, and sprinkle with salt and i)epper. Pkce in hot oven, and baste with hot water and butter, and turn and expose all sides to the heat that it may brown evenly. Keep the gas rather low, so that it may not brown t'Oo much. Before serving remove strings and skewers. G'arnish with parsley and curled celery. In preparing it will take double the amount it does for chicken-. Chestnut Stuffing. 1 cup bread cnim'os. V^ cup butter. 3 cups chestnuts. Salt to taste. White pepper

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