To Prepare Bread Stuffing, American and English Style

Bread stuffing is used to stuff poultry and game and sometimes fish. Soak in water or milk a quarter of a pound of bread-crumbs, squeeze out all the liquid and put the bread into a saucepan; beat it up with a spoon and add to it a little boiled milk or broth, so as to form a paste the same as for a panada, remove it from the fire and set it aside to cool, season and mix in five or six tablespoonfuls of chopped-up onions, either raw or cooked in butter, some chopped parsley and three or four raw egg-yolks. Bread stuffing may also be prepared without cooking, only mixing white bread-crumbs with butter or chopped suet, raw egg-yolks, parsley and chopped onions.

American Style.—Steep half a pound of bread-crumbs in milk and when well soaked extract all the liquid; put it over a slow fire in a saucepan and stir up with a spoon, to have it dry; add two ounces of onions, cut in dice, and fried colorless in butter, and when the stuffing is cold, add four ounces either of butter or beef marrow chopped fine, salt, pepper, sage, thyme, parsley, minced green celery leaves and four raw egg-yolks.

English.—Have half a pound of bread-crumbs steeped in white broth and all the liquid extracted; put it on the fire to dry, then add four ounces of beef suet well skinned and chopped up fine: season with salt, pepper, nutmeg and add three ounces of chopped onions fried and lightly colored, one whole egg and four raw egg-yolks.