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Stuffing (Cup grated bread crumbs sour)
1 cup grated bread crumbs 1 sour apple 1 small onion 6 sage leaves 2 tablespoons butter 1 teaspoon salt 1/4 teaspoon pepper 2 egg yolks Chop apple and onion. Melt the butter, add the crumbs, rubbing them hard to distribute the butter evenly, add the seasonings, apple and onion, and 2 beaten egg yolks.
APPLE SAUCE: Wipe, quarter and core 12 tart cooking apples; steam till tender and sprinkle with 4 tablespoons sugar and a little salt. Do not make it too sweet; if the apples are not much sour add the juice of a half lemon.
Two related preparations run together: a sage, onion and apple dressing of the sort meant for goose, duck or roast pork, and the apple sauce to serve alongside. Neither gets cooking directions, which the original assumes you already know from the roast.
- The recipe gives no cooking stepThis is a filling, not a finished dish. It goes into the cavity of a bird or under a pork roast and cooks with it; if you bake it separately, use a buttered dish at 350F for about 30 minutes. Either way it contains raw egg yolk and must reach 165F at the center.
- "Grated" bread crumbsGrated crumbs are made by rubbing dry, stale bread on a grater, which gives a fine, thirsty crumb, not the soft fresh crumb a food processor produces. Dry the bread in a low oven first, or the butter and egg will turn the mixture to paste.
- A sour appleThis means a tart cooking apple such as Bramley, Granny Smith or Northern Spy, not a dessert apple. The acid is doing a job against fatty goose or pork; a sweet apple leaves the dressing flat.
- Six sage leavesFresh leaves, chopped fine. If substituting dried, roughly 1/2 to 1 teaspoon of rubbed sage, and dried sage is more assertive, so start at the low end.
- Rubbing in the butterThe instruction to rub the crumbs hard is the hinge. Butter worked evenly through dry crumbs keeps the dressing loose and separate; butter left in pockets makes it greasy in patches and dense elsewhere.
- YieldRoughly 2 cups of dressing, enough for a duck or a small pork loin; scale up for a goose or a large turkey.
- The apple sauceTwelve apples steamed and lightly sweetened gives roughly 5 to 6 cups. Steaming rather than boiling keeps it from going watery; press through a sieve or leave it chunky as you prefer. The four tablespoons of sugar are deliberately restrained because the sauce is a foil for rich meat.
Sage-and-onion dressing with apple is a traditional English accompaniment to fat meat, and the pairing survives in the roast goose and roast pork of both British and American holiday tables; the sage cuts richness while the tart apple supplies acid, the same logic that puts apple sauce on the plate beside it. Gold Medal Flour's cookbooks were published by the Washburn-Crosby milling company of Minneapolis, and are generally said to have been given away or sold cheaply to promote the flour, so their contents lean on the plain Anglo-American repertoire a Midwestern household would already recognize. The terse style here, with no roasting instructions at all, is typical of the genre: such books are often said to have been written for cooks who needed the proportions, not the method.