Veal Stuffing
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 68. The excerpt below is the record exactly as published.
EAL STUFFING.— 3 cups stale bread V crumbs, 3 onions chopped fine, 1 tea¬ spoon salt, A teaspoon white pepper, 2 tablespoons chopped parsley, A cup melted butter or suet. Poultry Stuffing. — 1 quart stale bread crumbs, salt, pepper, and dried thyme to season highly, XA cup melted butter. Chestnut Stuffing for Poultry. — 1 pint fine bread crumbs, 1 pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsely to season, A cup melted butter. Small raw oysters or finely cut cel¬ ery may be substituted for the chestnuts, omitting the parsley. Stuffing for Pork. — 3 large onions par¬ boiled and chopped, 2 cups fine bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter or pork fat, salt and pepper to taste. Stuffing for Geese and Ducks. — 2 chopped onions, 2 cups mashed potato, 1 cup bread crumbs, salt, pepper, and powdered sage to taste. Stuffing for Tomatoes, Green Peppers, etc. — 1 cup dry bread crumbs, A teaspoon salt
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