STUFFING
a mixture of bread crumbs, etc., with seasoning, meat, etc., used in "stuffing" poultry, and some other meats, before cooking.
Recipes that use stuffing
33 dishes across the Historical Foodie library call for stuffing.
The Epicurean · 27
- No. 1004 Hard Shell Crabs, Stuffed with Mushrooms and Deviled Crabes Durs Farcis aux Champignons et a la Diable
- No. 1342 Rump of Beef, Greek Style Pointe de Culotte de boeuf a la Grecque
- No. 1586 Breast of Mutton Stuffed—Tomato Andalouse Sauce Poitrine de Mouton Farcie Sauce Tomate a l'Andalouse
- No. 1636 Leg of Mutton with Rice Gigot de Mouton au Riz
- No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
- No. 1729 Neck of Lamb with Cabbage Collet d'Agneau aux Choux
- No. 1749 Shoulder of Lamb, a la Dessaix Epaule d'Agneau a la Dessaix
- No. 1753 Shoulders of Lamb with Puree of Celery—Stuffed Epaules d'Agneau Farcies a la Puree de Celeri
- No. 1786 Pigs' Feet with Truffles, Perigord Pieds de Cochon aux Truffes du Perigord
- No. 1810 Suckling Pig, Roasted on the Spit, or Stuffed and Roasted Cochon de Lait Roti a la Broche ou Farci
- No. 1823 Capon a la Financiere Chapon a la Financiere
- No. 1920 Duck, American Style—Stuffed Canard Farci a l'Americaine
- No. 2023 Turkey Hen Dinde
- No. 2028 Turkey, American Style—Roasted Dinde Rotie a l'Americaine
- No. 2146 Fillets of Young Rabbits with Artichoke or Mushroom Puree Filets de Lapereaux a la Puree d'Artichauts ou de Champignons
- No. 2335 Quenelles of Salmon—Stuffed Quenelles de Saumon Fourrees
- No. 2425 Ballotines of Lamb Cupola Shaped Ballotines d'Agneau en Forme de Coupole
- No. 2429 Bastion a l'Americaine Bastion a l'Americaine
- No. 2448 Cases of Snipe with Jelly-Small Petites Caisses de Becassines a la Gelee
- No. 2480 Cutlets of Woodcock a la Sarah Bernhardt Cotelettes de Becasses a la Sarah Bernhardt
- No. 2582 Salmon a la Modern, on Socle Saumon a la Moderne sur Socle
- No. 262 Cream of Sorrel with Stuffed Eggs Creme d'oseille aux Œufs Farcis
- No. 2709 Kohl-Rabies, Stuffed Choux Raves Farcis
- No. 2835 Tomatoes, Provencal Style-Stuffed Tomates Farcies a la Provencale
- No. 2936 Scrambled Eggs a la Jerome Œufs Brouilles a la Jerome.
- No. 59 Forcemeats; Remarks on Observations sur les Farces
- No. 61 To Prepare Bread Stuffing, American and English Style Pour Preparer la Farce au Pain a l'Americaine et a l'Anglaise
Cooking in Old Créole Days · 6
- Globe Artichokes
- Jerusalem Artichokes (Broad Hollow Farm) Broad Hollow Farm, Westberry, L. I.
- New Orleans Veal with Oysters Josephine Nicaud
- Stuffing for Fowls
- Stuffings for Turkeys and Ducks
- To Cook and Serve Tomatoes