Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-31
Table and Kitchen.
Savory Stuffing for Poultry.

soned dressing is used the natural flavor OF
the chicken and very young turkey is lost,
as the flavor of these meats blends so per-
fectly with the flavor of celery, oysters,
chestnuts, mushrooms, olives, trufies and
such accessories as are generally used
by the clever cook to conjure the delightful
compounds the savoriness of which over
shadows the most important part of the
dish. This readiness to assimilate has es-
tablished the custom of stuffing all meats
with the greatest variety of combina tons
suitable, whenever the size and form of the
meat and mode of cooking will allow, in
order to obtain greater variety by tickling
the tickle or jaded palate with new relish.
1t is also more pleasing to the taste that no
longer finds pleasure or satisfaction in the
simple, more wholesome dishes.
We do not altogether condemn the combi-
nation of poultry meat, oysters and celery,
or celery and chestnuts, but one must re-
member that with this consortment must
be served suitable sauce-that is, one that
must at least harmonize. And this most
probably gives you another rich and not
very digestible preparation. the two dishes
thus forming a hearty and sufficient meal
without the usual Accomplishments which
are served with them and considered neces-
sary to form complete menu for even a
simple course dinner. One advantage in
stuffing poultry and birds is that when they
are baked or roasted they are plumper and
more attractive in appearance, especially
much development of breast. Some place
large pieces of dried bread or small soft
rolls in the cavities. This produces mois-
ture and does not affect the flavor of the
meat.
Bread Stufing.
This is the plainest of the stuffings and
also the basis of great many. There are
several ways of putting the ingredients
together which compose it, every cook, as
n rule hel lilo, Ia, To
be at all wholesome, it must be free from
"sogginess,'' and this may be easily pre-
vented If the crumb of the bread be pulled
apart in rather coarse pieces, moistened
slightly with melted butter and put into
the cavities without packing. Remember
that the moisture is still in the bread, al
though dry. and also in the chicken; this.
generated into steam by the heat, will
soften the crumbs, make the mass hold
lightly together, and yet not be the least
pasty or doughty, as it is sure to be if
moistened and made soft with liquid be-
fore 1t is put in the poultry. For a medium
sized chicken, place four tablespoonfuls Of
butter in saucepan and set over the fire,
adding five or six drops of onion juice; let
get hot, then mix with a heaping cupful
OF crumbs, mixed with salt and pepper to
taste Stir until the crumbs are we'll
moistened with the butter; remove from
the fire. add level tablespoonful of minced
parsley and third of a cup of minced celery
Toss lightly together and then fill the cavi-
ties, neck and body, leaving room for the
bread to swell. Some mix well-bea ten
egg yolk with the dressing just before using
1t. When no dressing is used the chicken
or turkey should be lightly busted inside
with salt and pepper. Rub the outside thor
oughly with soft butter, dust with salt and
pepper, and sprinkle with fine bread
crumbs and If you have a young chicken
or turkey in prime condition for roasting
the result will be a very toothsome and
tender bird.
Stufflng With Ham.
Ham blends nicely with poultry and gives
an appetizng flavor. which sometimes
greatly improves the eating If the meat
is rather dry. Take the recipe for bread
stuffing, and substitute half cup of finely
minced, cooked ham for same amount of
crumbs. Leave out the celery and parsley,
add the beaten egg and when the chicken
is stuffed bind very thin strips of very fat
uncooked ham or bacon over the breast of
the chicken and basic the wings and drum
sticks frequently with the dripping from
the pork.
Chestnut Stufing.
For young twelve pound turkey take
about thirty large chestnuts, roast, peel
and remove the inner brown skin. Put
about ten of the chestnuts in mortar
with the cooked turkey liver and pound
we'll; add teaSpoonful of minced parS-
ley, a small silver onion, grated, salt
and pepper to taste, and the beaten yolks
of two eggs. Put this into the cavity
from which the crop was taken, and sew
up. Take five or six links of small Sau-
sage partially fried in a little butter; cut
them into pieces an inch long, add cup
of bread crumbs, half a cup of butter and
pepper and salt to taste. Add to this
mixture the remainder of the cheStnutS,
whole. Stuff the body with this, sew up,
truss, rub the body with soft butter, salt
and pepper, dredge with -four or crumbs
and place strips of salt smoked bacon
over the breast and parts that burn cas-
lily. Allow twenty minutes to every pound
and haste frequently.
Oyster Stuffng.
Prepare a turkey for roasting. Crumble
sufficient bread crumbs to make a quart,
add an equal quantity of very fresh oys-
ter crackers crushed. Mix with enough
warmed butter to mosten slightly, then
add the strained liquor from four dozen
large oysters and two beaten eggs. Sea-
son to taste with salt pepper and celery
salt. Mix the oysters with the crumbs
and stuff the bird loosely so that the
crumbs will absorb the gravy, but not be
soggy and heavy.
Boiled Chicken Stuffed With Onions
Clean and truss the fowl as for roast
ing, fill the inside with small white on
ions (silver- skinned) that have been par
boiled in a quart of milk. Put the giblets
on to boil with small onion and two or
three slices of bacon or a little raw
ham. When giblets are done strain the
gravy into saucepan there should be
at least pinto, put it into saucepan
with the chicken, cover and simmer until
quite tender. Put three large onions in
the quart of milk used to parboil the
chicken. When it is reduced about one
half thicken with butter and flour rubbed
to a smooth paste. Season with salt and
pepper and let it cook until it thickens
Pour this over the fowl when it is ar
ranged on the platter and serve.
Cuhan Sberbet