Turkey Dressing

Ingredients

• 1 pone corn bread
• 1 large onion
• 1/2 loaf baker's bread
• Parsley

Method

1. 1

   Mix all together with liquor from turkey, fried brown.

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 12. The excerpt below is the record exactly as published.

TURKEY DRESSING 1 pone corn bread 1 large onion . • % loaf baker's bread Parslej^ Mix all together with liquor from turkey, fried brown. Mrs. a. M. Maupix. CHICKEN A LA KING No. 1 Two medium sized chickens, boil until tender and cut in pieces. Make cream sauce of thin cream and add chicken, 1 can of pimentoes, 2 fresh green peppers cut in small pieces, 2 cans small mushrooms, 1 cup of sherry wine, or Virginia Dare Sherrj' Tell. In ramekins this quantity will serve 25 people. Mrs. V. E'. Turner. 29 C CHICKEN A LA KING No. 2 Have the chicken boil long and slowly, so that while it is tender, there is some taste left in the meat. Let cool in the water. It is im- proved if a small onion, a bay leaf, a red pepper pod and salt are added- to the water when the chicken is put in. Cut up fine. To each quart of chopped meat add three chopped pimentoes, three chopped green peppers and a small can of mushrooms. Make a white sauce of a tablespoonful of butter, two tablespoonsful of oil from the top of the stock, (should the chicken be poor and the stock have no oil in it, use more butter), three tablespoonfuls of Cru- sader flour, one and one-half cups of stock, one and one-half cups of milk, salt, pepper and celery seed to taste. Let cook until quite thick, then turn the chicken mixture into it and let come to a boil. One or two hard boiled eggs chopped up and added, improve the flavor. Just be- fore turning into the dish add one well beaten egg, but do not allow to curdle. Mrs. Joseph Blouxt Cheshire. MOCK TERRAPIN For twelve persons: A pair of ducks and one pound of calf's liver will be required. Put ducks and liver into a kettle together, add two cloves of garlic, one small onion, two stalks of celery, four cloves. Cover with boiling water and cook slowly until tender. AVhen cold cut both into dice. At serving time mash the yolks of six hard boiled eggs to a smooth paste, adding gradually half pint of cream. Put a quarter of a pound of butter into a sauce pan, add tablespoon of flour, mix and add cream and egg. Stir constantly until it reaches boiling point, add haK cup of milk and bring again to a boil, then add meat, a teaspoonful of salt, a dash of cayenne, a little white pepper and a suspicion of mace. Serve hot. (A good way to prepare the kind of wild duck that lives on fish.) Mrs. Ed. Chambers Smith. CHICKEN A LA QUEEN 1 pint cold chicken chopped fine ^/^ cup stock or boiling water 1 tablespoon butter 1/4 nutmeg grated 2 tablespoons bread crumbs 2 eggs 1 tablespoon chopped parsley

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