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Other Recipes from SUNDAY DINNERS.Is Nutritious And Savory Baked Pig's HeadGreat Sunday Dinners Roast Fowl Forcemeat Or Stuffing Chicken Gravy Fried Chicken Frying Batter Chicken Broth New York Cooking School Fricassee Pounds Cost Three Shillings As Directed In The Receipt For Roast Fowl Cut It In Neat Joints Fry It Quickly In One Ounce Of Sweet Suet Dumplings Rabbit Curry Rabbit Pie Pickled Shad Pork Pie Pork Chops Roast Pork And Apples Stewed Sausage German Potatoes Brain And Liver Pudding Broiled Kidneys Tripe Curry And Rice Liver Polenta A La Mode Beef |
Forcemeat Or Stuffing(Sunday Dinners.) - (Twenty-five Cent Dinners For Families Of Six)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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