Page:Browne - The Plain Sailing Cook Book.djvu/69

STUFFINGS FOR POULTRY— Continued

 

REMARKS

If the stuffing is to be used for a turkey, the amounts of the materials named should be doubled or trebled, depending upon the size of the fowl.

 

Oyster Stuffing

Follow the same directions as given above for Plain Stuffing, but add 1 cup of small oysters and 1 cup of finely chopped celery.

 

Potato Stuffing

• MATERIALS
• 4 or 5 potatoes
• Small piece salt pork
• 1 onion
• ¼ cup butter
• 1 egg
• 1¼ cups bread crumbs
• 1½ teaspoons salt
• 1 teaspoon sage

• UTENSILS
• Meat-chopper
• Chopping-bowl
• Small saucepan
• Small bowl
• Dover beater
• Mixing-bowl
• Mixing-spoon

 

DIRECTIONS

1. Boil and mash the potatoes as directed on pages 66 and 68.
2. Put the salt pork through the meat-chopper.
3. Chop the onion in a small chopping-bowl.
4. Melt the butter in a small saucepan.
5. Beat the egg in a small bowl.
6. While the potato is still hot, measure out 2 cups of it into the mixing-bowl. Add ¼ cup of the chopped salt pork, together with all the other materials, and mix thoroughly.

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