Bread Stuffing for Meat or Poultry No. 2 from The Settlement Cook Book by Lizzie Black Kander
Soak bread in cold water and squeeze dry. Heat fat in a spider, add the soaked bread, stir until fat is absorbed. Season to taste, add the egg, slightly beaten, and the onion cut fine.
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Cooking tools:
- Mixing bowl
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Whisk
- Fine-mesh sieve
Ingredients
- ⅛ teaspoon pepper
- 1 egg
- 1 qt. stale bread, diced
- ¼ teaspoon poultry seasoning
- Heart, liver and gizzard, chopped fine
- 1 teaspoon chopped parsley
- 1 teaspoon salt
- 2 tablespoons fat
- ½ small onion, cut fine
- ⅛ teaspoon ginger
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