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DRESSING

(Poultry) - (The New Dr. Price Cookbook)







Wipe inside with damp cloth, and season with salt and pepper; put in
dressing and sew up. Push back skin and cut off neck. In the skin put
2 apples, which have been pared, quartered and cored; tie the skin.
Put in pan breastbone up; dust with salt, pepper and flour. Place in
hot oven; when seared, baste with 2 cups cold water; turn breast side
down and roast two hours, basting three or four times with cold water.
Ten minutes before serving turn breast side up. Remove fat and make
gravy as directed for Roast Poultry.

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Salad Dressing Without Oil

Put in a double saucepan the yolks of three eggs, one teaspoonful of
salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well
and sift in two tablespoonfuls of flour. Add three tablespoonfuls of
vinegar and four of water. Stir until quite smooth. Place over the
fire, stirring continually one way. As soon as it thickens remove from
the fire and beat in three ounces of butter. Use when cool.

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CRUMB DRESSING

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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BREAD DRESSING FOR FOWL

In a fryer on the stove heat two tablespoons of drippings or fat, drop
in one-half onion cut fine, brown lightly and add one-quarter loaf of
stale baker's bread (which has previously been soaked in cold water and
then thoroughly squeezed out). Cook until it leaves the sides of the
fryer, stirring occasionally. If too dry add a little soup stock. Remove
from the fire, put in a bowl, season with salt, pepper, ginger, and
finely chopped parsley, add a small lump of fat, break in one whole egg,
mix well and fill the fowl with it.

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MEAT DRESSING FOR POULTRY

If you cannot buy sausage meat at your butcher's have him chop some for
you, adding a little fat. Also mix in some veal with the beef while
chopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of
celery root and a piece of garlic about the size of a bean, add a small
onion, a minced tomato, a quarter of a loaf of stale bread; also grated,
and mix up the whole with one egg. If you prefer, you may soak the
bread, press out every drop of water and dry in a heated spider with
fat.

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MAYONNAISE DRESSING

Beat the yolk of one egg in a cold dish with a silver or wooden fork. If
the weather is very warm, place the bowl in a larger vessel filled with
chopped ice. When the egg is beaten add one-half teaspoon of salt, dash
of red pepper, one-half teaspoon of English mustard and olive oil, drop
by drop, being careful to beat well without reversing the motion for
fear of curdling. When the dressing thickens, begin adding the vinegar
or lemon juice, drop by drop. Then add more olive oil, then more acid,
continuing until one cup of olive oil and two teaspoons of vinegar or
lemon juice are all used. Be sure to have all the ingredients and dishes
as cold as possible.
If the mixture should curdle, begin immediately with a fresh egg in a
fresh dish and when it is well beaten add carefully the curdled mixture,
drop by drop.
To serve twenty people one pint of mayonnaise is required.

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RUSSIAN DRESSING

Make one-half pint of mayonnaise dressing and add to it the following:
Two hard-boiled eggs chopped fine, two to four tablespoons of tomato
catsup, one tablespoon of finely chopped parsley, one teaspoon of finely
chopped or grated white onion or shallot, after these ingredients are
mixed, fold them into one cup of mayonnaise and serve. Enough for ten
people.
BOILED DRESSING WITH OLIVE OIL (PARVE)
Beat three whole eggs until very light, add two tablespoons of olive
oil, stirring constantly, add a good pinch of salt, pepper, mustard and
cayenne pepper. Heat one-half cup of vinegar with one teaspoon of sugar
in it, stir while hot into the eggs and put it back on the stove in a
double boiler or over hot water in another saucepan and stir until
thick. Serve cold.

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MUSTARD DRESSING

Take yolk of one hard-boiled egg and rub smooth in a bowl. Add two
teaspoons of French mustard, salt, pepper, and little sugar. Add a
little oil, and then a little vinegar. Garnish top with the white, cut
in pieces.

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SOUR CREAM DRESSING

Mix one cup of sour cream and three eggs, well beaten. Dissolve two
tablespoons of sugar and one tablespoon of mustard in one-half cup of
vinegar; salt, pepper and paprika to taste, and then stir this slowly
into the cream and eggs. Put in double boiler, cook until thick, then
add butter the size of an egg and cook about five minutes longer. Take
from fire and bottle; this dressing will keep for months.

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BOILED DRESSING

Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of
sugar, one tablespoon of flour and a few grains of cayenne. Beat three
eggs until lemon-colored and add the dry ingredients with one-half cup
of vinegar and two tablespoons of melted butter. Cook over boiling water
until thick; strain, add one-half cup of cream or milk. Beat until
smooth, and cool.

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FRENCH DRESSING

Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one
teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and
four tablespoons of olive oil. Stir until well blended and use at once.









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