Recipes > Meat > Dressing, Stuffing > Stuffing For Fowls

Stuffing For Fowls


  • 1 cupful of bread-crumbs
  • 1 tablespoonful of melted butter
  • salt
  • pepper
  • thyme
  • chopped parsley
  • onion juice
  • 1 cupful of soaked bread
  • 1/2 cupful of stock
  • 1/2 cupful of celery cut into small pieces


Moisten the bread-crumbs with the melted butter; season highly with salt, pepper, thyme, chopped parsley, and onion juice; or put in a saucepan a tablespoonful of butter and fry in it one minced onion; then add the soaked bread, the water being pressed out, the stock, one teaspoonful of salt, one half teaspoonful each of pepper and thyme, and the celery. Stir it until it leaves the sides of the pan.


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The Century Cook Book (1901).

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