STUFFING FOR FOWLS
Trim off the crusts from two pounds of bread, put
the crumbs into a basin of cold water, soak it for five minutes then
turn it onto a sieve and drain well, pressing out the water with a
plate. When nearly dry cut the bread into small squares and season it
well with powdered sage, salt and pepper. Warm one breakfast cupful of
butter, beat in an egg and three teacupfuls of warm water and pour it
over the bread, stirring it lightly, but not mashing it. Allow it to
soak for ten minutes and the stuffing will then be ready to serve.
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