A Stuffing for a Roast Fowl

• 2 large cups of dry breadcrumbs
• 1 onion
• 1 dessertspoonful of finely chopped

Squeeze the juice from the onion over a lemon squeezer. Put the butter to melt in a pan and meanwhile mix all the other ingredients together. When the butter is frothing put the mixed breadcrumbs, onion juice, and herbs into it. Turn it all about in the butter with a fork and when all the butter has been absorbed by the breadcrumbs the stuffing is ready to be put in the bird.