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Turkey Stuffing

Turkey Stuffing image
Parent Issue
Day
15
Month
December
Year
1881
Copyright
Public Domain
OCR Text

cooks make extra trouble in pieparing a force-meat stufflng of veal, ham, bacon, onions, potatoes, or bread crumbs and all sorts of things. Bat the ordinary, old-fashioned stuflïng for a turkey is genernlly liked the best. Take the soft part of good light bread (uot the crust), and do not wet it as is usually done, but rub it dry and fine, and work into a piec-3 of butter the size of an egg. Season with salt, pepper and summer savory. Add to this a dozen or more oysters, whole, and it will be very fine. Some good cooks who are ruled by taste, and not by books, add to a flng like the above large chestnuts boiled. The chestnuts are put in a fire in a sauce pan or spider to buist the skins; they are then boiled in very salt water or stock, then mix with the g tuffing whole. Serve with a chestnut sauce. ____________

Article

Subjects
Old News
Ann Arbor Democrat