Wednesday, February 18, 2009

Green Pepper Stuffing

1 qt. dried bread crumbs
1 c. stewed tomatoes
1/4 c. melted butter
2 Tb. bacon fat
1 small onion, chopped
1/4 c. finely chopped green pepper
2 Tb. chopped parsley
1 tsp. salt
1/4 tsp. pepper

Moisten the bread crumbs with the stewed tomatoes and add a sufficient amount of hot water to make the crumbs quite soft. Melt the butter and bacon fat, add the onion, green pepper, and the seasonings, and pour over the crumbs. Mix thoroughly and stuff.

Saturday, August 16, 2008

Chestnut Stuffing

1 pt. blanched chestnuts
1 pt. bread crumbs
1/4 c. butter
1 tsp. salt
1/4 tsp. pepper
2 Tb. chopped parsley

Blanch the chestnuts in boiling water to remove the dark skin that covers them. Cook them until they are quite soft, and then chop them or mash them. Moisten the bread crumbs with hot water and add the chestnuts. Brown the butter slightly and pour it over the mixture. Add the seasonings and chopped parsley and stuff.

Friday, August 15, 2008

Cracker Stuffing

3 c. cracker crumbs
1 small onion (if desired)
1/3 c. butter
1/2 tsp. salt
1/4 tsp. powdered sage (if desired)
1/4 tsp. pepper

Moisten the cracker crumbs with hot milk or water until they are quite soft. Brown the chopped onion with the butter and pour over the crackers. Add the seasonings, mix thoroughly, and stuff into the bird.

Thursday, August 14, 2008

Bread Stuffing for Poultry

4 c. dry bread crumbs
1/2 c. butter
1 small onion
1 beaten egg
1 tsp. salt
1 tsp. celery salt, or 1/2 tsp. celery seed
1/4 tsp. powdered sage (if desired)
1/4 tsp. pepper

Pour a sufficient amount of hot water over the bread crumbs to moisten them well. Melt the butter and allow it to brown slightly. Add the onion, chopped fine, to the butter and pour this over the bread crumbs. Add the beaten egg, salt, celery salt, and other seasonings, mix thoroughly, and stuff into the bird.

Wednesday, August 13, 2008

Stuffing for Rabbits

Peel two onions and boil, when they are tender drain and mince them. Chop one-half pound pickled pork and few fine herbs, stir them in with the onions, then stir in the yolks of two eggs and add a sufficient quantity breadcrumbs to make it fairly consistent. Season to taste with pepper and salt, using a very little of the latter on account of the salt in the pork. Then stuffing is ready for use.

Tuesday, August 12, 2008

Veal Stuffing

Trim off the skin and mince fine one-fourth pound of beef suet. Mix with it one cupful of bread crumbs, one tablespoonful of chopped parsley, two tablespoons of finely minced ham and the grated peel of a lemon. Season the stuffing to taste with pepper and salt and bind it with one beaten egg. It is then ready to use

Monday, August 11, 2008

English Stuffing

First, take some stale bread (use your own judgment as to the quantity), and brown it in your oven. Also one onion (red ones preferred), a quarter of a pound of fresh pork, or sausages, and run it through your meat grinder with a few stalks of celery; place it in a saucepan, in which a small lump of butter has been dissolved. Beat one or two eggs in a pint of sweet milk. Stir all ingredients well. Place on the fire or in the oven and continue to stir, so as to see that the onions are cooked. After you have this done set in a cool place; when the above articles are cold, place inside the turkey. Your seasoning that you place in the turkey, or make your gravy with, is sufficient. Roast it in the same way as you have done in the past