Stuffing for Fowls

Oysters, stale bread, onions, parsley, salt and pepper put in the frying-pan with a little butter make delicious stuffing. Truffles with stale bread and butter, warmed up together in a frying-pan, and flavored with salt, pepper, etc.

Spanish chestnuts and bits of ham are delicious stuffing.

Stuff your fowls the day before, and hang them up by the legs four hours before cooking.

Chop fine a pound of young calf. Season with salt, pepper, and onion juice. Let it fry in a saucepan with a little butter and a sprinkling of flour. Add enough oyster water to soften it, and half a pint of oysters. Let all fry together to the consistency of a paste. This may be used for small pâtés also, and pigeons may be stuffed in the same way, and allowed to simmer in a saucepan, with a little gravy, closely covered.

From page 29 of the 1904 edition.

Original pages from the book