Bread Stuffing for Meat or Poultry No. 2

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • Heart, liver and gizzard, chopped fine
  • teaspoon pepper
  • 1 egg


Soak bread in cold water and squeeze dry. Heat fat in a spider, add the soaked bread, stir until fat is absorbed. Season to taste, add the egg, slightly beaten, and the onion cut fine.