Poultry Stuffing Recipe 1 ingredients

To prepare this Poultry Stuffing Recipe 1, first no. 1.

1 cup coarse cracker crumbs

1/4 cup butter

1/4 teaspoon salt

1/3 cup milk

Few grains pepper

This rule will be sufficient for a roast chicken of three or four pounds. Sage, summer savory or

No. 4.

1/2 lb. lean veal

1/4 lb. pork

1/2 pint broth

4 doz. chestnuts

1 teaspoon salt

1/8 saltspoon pepper

Chop the veal and pork separately until very fine, then pound vigorously until blended. Shell and blanch chestnuts, cook in boiling salted water until soft, drain and mash. Combine with the meat, moisten with broth and add seasonings. 1 cup of cooked chestnut crumbs may be reserved to thicken the gravy.