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CRUMB DRESSING

(Stuffings For Meat And Poultry) - (The International Jewish Cook Book)







Take one tablespoon of chicken fat, mix in two cups of bread crumbs,
pinch of salt and pepper, a few drops of onion juice, one tablespoon of
chopped parsley, and lastly one well-beaten egg. Mix all on stove in
skillet, remove from fire and stuff fowl.











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