Forcemeat Or Stuffing Recipe

Cut two ounces of salt pork, (cost two cents,)

in quarter inch dice, and fry it brown in half an ounce of drippings,

with one ounce of chopped onion; while these ingredients are frying,

soak five cents' worth of stale bread in tepid water, and then wring it

dry in a napkin; add it to the onion when it is brown, with one

tablespoonful of chopped parsley, half a saltspoonful of powdered thyme,

and the same quantity of dried and powdered celery, and white pepper,

and one teaspoonful of salt; mix all these over the fire until they are

scalding hot, and cleave from the pan; then stir in one raw egg, and

stuff the fowl with it. It is good stuffing for any kind of poultry or

meat. A few ounces of grated cheese make it superlatively good.



Meantime, while the fowl is boiling, peel one quart of potatoes, (cost

three cents,) and lay them in cold water. At the end of one hour take

the fowl from the pot, taking care to strain and save the pot liquor,

put it into a dripping pan with the potatoes, season them both with a

teaspoonful of salt, and quarter of a teaspoonful of pepper, and put

them in a rather quick oven to bake for about one hour. When both are

well done, and nicely browned, take them up on hot dishes, and keep them

hot while you make the following gravy:

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