Bread Stuffing for Meat or Poultry No. 1

• 1 qt. stale bread in pieces
• ⅛ teaspoon ginger
• 1 teaspoon

Soak bread in cold water and squeeze dry. Season to taste and add the melted fat. Mix thoroughly, add the egg, slightly beaten and the onion if you wish. Add heart, liver and tender parts of gizzard, chopped fine, and partially boiled.