Bread Stuffing for Meat or Poultry No. 1 from The Settlement Cook Book by Lizzie Black Kander
Soak bread in cold water and squeeze dry. Season to taste and add the melted fat. Mix thoroughly, add the egg, slightly beaten and the onion if you wish. Add heart, liver and tender parts of gizzar...
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Whisk
- Measuring spoon
- Wooden spoon
- Colander
Ingredients
- Heart, liver and gizzard
- ⅛ teaspoon ginger
- 1 qt. stale bread in pieces
- ½ teaspoon onion, chopped fine
- 1 egg
- ¼ teaspoon poultry seasoning
- 1 teaspoon salt
- 2 tablespoons fat drippings, melted
- ⅛ teaspoon pepper
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