Goose or Duck Stuffing (No. 378)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

stuffing

two ounces of onion ↝ Onions, raw [Vegetables and Vegetable Products]
green sage-leaves about an ounce (both unboiled) ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]
four ounces of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a bit of butter about as big as a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yelk and white of an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a minced apple ↝ Apple, raw [Apples]

alternative stuffing ingredients

No. 378
roasted goose and duck (Nos. 59 and 61) ↝ Duck, roasted, skin not eaten [Turkey, duck, other poultry]
Nos. 59 and 61
a little lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (3)

Chop very fine about two ounces of onion, of green sage-leaves about an ounce (both unboiled), four ounces of bread-crumbs, a bit of butter about as big as a walnut, &c., the yelk and white of an egg, and a little pepper and salt.
Some add to this a minced apple.

Alternative preparation notes

For another, see roasted goose and duck (Nos. 59 and 61), which latter we like as forcemeat-balls for mock turtle; then add a little lemon-peel, and warm it with Cayenne.

Original Text

Goose or Duck Stuffing.—(No. 378.)

Chop very fine about two ounces of onion, of green sage-leaves about an ounce (both unboiled), four ounces of bread-crumbs, a bit of butter about as big as a walnut, &c., the yelk and white of an egg, and a little pepper and salt: some add to this a minced apple.

For another, see roasted goose and duck (Nos. 59 and 61), which latter we like as forcemeat-balls for mock turtle; then add a little lemon-peel, and warm it with Cayenne.

Notes

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