Recipes > Meat > Dressing, Stuffing > Oyster Dressing or Stuffing

Oyster Dressing or Stuffing

Instructions

This is made with the same ingredients as the "Dressing or Stuffing for Fowls", with the exception of half a can of oysters drained and slightly chopped and added to the rest. This is used mostly with boiled turkey and chicken, and the remainder of the can of oysters used to make an oyster sauce to be poured over the turkey when served; served generally in a separate dish, to be dipped out as a person desires.

These recipes were obtained from an old cook, who was famous for his fine dressing for fowls, fish and meats, and his advice was, always soak stale bread in cold liquid, either milk or water, when used for stuffings or for puddings, as they were much lighter. Hot liquid makes them heavy.

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Source

The White House Cookbook (1887).


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