Stuffing for Poultry

Name: Stuffing for Poultry
Ingredients: three gills of fine crumbs; a teaspoonful of salt; a little pepper; a piece of butter half as large as an egg; a spoonful or two of milk

From The English-Chinese cookery book, 1890

For ducks, add finely chopped onion; for goose, use sage.

Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 16. The excerpt below is the record exactly as published.

three gills of fine crumbs. Cut off the crust and lay by itself in just enough boiling water to soften it. Rub the soft part into crumbs ; put in a teaspoonful of salt, a little pepper, and a piece of butter half as large as an egg. Add the softened crusts, and mix the whole together very thoroughly. If it is not moist enough, add a spoonful or two of milk

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