THE PROPER STUFFINGS

Wairarapa Times-Age, 27 December 1939, Page 8

THE PROPER STUFFINGS

GOOSE. TURKEY. DUCK OR MUTTON. These are proper stuffings for goose, turkey, duck, mutton or pork:— Sage Stuffing for Goose. Ilb onions. 8 tablespoonsful breadcrumbs. pepper and salt. 2 teaspoons- ', ful powdered sage leaves, 2oz butter. Skin onions and boil for 15 minutes, s Chop finely, then add the breadcrumbs, sage, butter, pepper and salt. Mix well together before using. Apple Sauce for Goose. 1 lb cooking apples, a good pinch salt, 2 tablespoonsful water, 1 tablespoonful castor sugar, loz butter. Peel and core the apples and cook with the sugar, salt and water and a ’ piece of lemon rind until they are quite soft. Then sieve and reheat with . melted butter. Forcemeat Stuffing for Turkey. • Eight tablespoonsful breadcrumbs, 1 i tablespoonful chopped parsley, 2 teaspoonsful chopped bacon, grated rind of 1 lemon, 1 egg, 2 tablespoonsful shredded suet, I teaspoonful chopped onion, 1 teaspoonful powdered herbs, pepper and salt, a little milk. Mix all ingredients together. Bind with beaten egg and milk if required. This is used to stuff the crop, and either sausage meat or chestnut stuffing for the body of the bird. Sausage Meat Stuffing. 1 lb sausage meat, Boz breadcrumbs. 1 tablespoonful parsley, j teaspoonful minced onion, 4oz shredded suet, 3 oz cooked ham, rind of 1 lemon, 1 egg, pepper and salt. Place breadcrumbs, shredded suet, chopped ham and sausage meat in a basin. Season with pepper and salt and mix thoroughly. Now add the onion (mixed herbs may be substituted). grated lemon rind and chopped parsley. Mix thoroughly and moisten with beaten egg. A little milk can also be added if required. Onion Stuffing for Duck. Six tablespoonsful breadcrumbs, 3 large onions, 1 dessertspoonful chopped sage, 2oz butter, pepper and salt. Parboil the onions, skin and drain. Chop finely. Mix in the other ingredients, using the melted butter to bind. Apricot Stuffing. (For Pork or Mutton). One cupful dried apricots, 3oz butter. 3 cupfuls breadcrumbs, pepper and salt. Soak the fruit overnight. Cook till tender without breaking the fruit. Drain, then chop. Stir in the breadcrumbs. season with pepper and salt, and use the molted butter to moisten.