Stuffing for Meat
From The galley guide, 1923
Used for stuffing meat.
Presented as published in 1923. 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 The galley guide (1923) by Alexander White Moffat, page 22. The excerpt below is the record exactly as published.
pieces of dry bread with boiling water; as soon as the bread has absorbed the water press out the water and season with salt, pepper, 2 tablespoons melted butter and 1 onion finely chopped
Cook this with the app: pantry check, scaling, and the assistant.