Oyster Stuffing

To a highly seasoned bread stuffing add an equal bulk of whole oysters. Or fill the fowl with oysters dipped in cracker crumbs, then in melted butter and again in crumbs. As long cooking detracts from the goodness of oysters, the fowl may be roasted without stuffing and served with scalloped oysters,

Chestnut Stuffing Recipe

1 pint of blanched chestnuts. 1/4 cup of butter. 1 teaspoonful of salt. Pepper.

Additional seasoning, as onion or lemon juice and chopped parsley.

If desired. 1 pint of fine-chopped chicken or veal, or 1 pint of bread crumbs moistened with 1/4 cup of butter.

Blanch the chestnuts, then cook until tender in boiling salted water, drain and pass through a ricer. Add the seasoning and mix with the veal; moisten with hot cream or stock, if a moist dressing is preferred.

Potato Stuffing Recipe

Mix together two cups of mashed potato, one cup of soft bread crumbs and from one fourth to one half a cup of butter; season to taste with salt, pepper, sage, summer savory, or poultry seasoning as wished; add a beaten egg for a dressing to slice smoothly.

Turkish Stuffing Recipe

1/2 pound of rice. 2 ounces of almonds. 1 dozen French chestnuts. 1/4 teaspoonful each, of salt, paprika and ground cinnamon. 1/4 pound of well-washed currants. 1/2 cup of butter.

Wash the rice and cook until half done in boiling salted water; drain and add the other ingredients, the chestnuts cooked and cut in small pieces, the almonds blanched and chopped. Use as any stuffing.

Bread Stuffing Recipe (Green)

6 ounces of soft bread. 1/4 teaspoonful of spiced pepper. 1 lemon rind, grated. 1/3 cup of melted butter or 1/4 pound of beef suet, chopped. 1 tablespoonful of green thyme, chopped. 1 egg. 1 tablespoonful of marjoram, chopped. 2 tablespoonfuls of parsley, chopped.

Domestic geese and ducks are trussed very much as turkeys and roasted with or without stuffing; a well-cleaned head of celery may be thrust inside to create moisture and give flavor, though this is more practised with wild ducks. Roast in a hotter oven, after the outside is seared, than for fowl. Cook from half to a whole hour, or until the joints separate easily. Baste every ten minutes. Save upon the breast there is but little flesh on ducks.

Stuffing Recipe For Roast Ducks

Chop the liver fine, and sauté in one tablespoonful of hot butter, with a tablespoonful of chopped onion; mix with four ounces of bread (one fourth a loaf), one fourth a cup of butter, melted; add one tablespoonful of parsley, chopped fine, and the beaten yolk of an egg.

Stuffing Recipe For Ducks, Geese, And Pork

Parboil three small, mild-flavored onions in two waters. Then boil until tender, In the meantime, scald eight or ten sage leaves in hot water, allowing them to stand five minutes. Dry thoroughly and chop with the onions until the mixture is very fine; add one cup and a quarter of fine bread crumbs (five ounces), one fourth a teaspoonful, each, of paprika (or spiced pepper) and salt. When well mixed, add two tablespoonfuls of butter and bind together with an egg, well beaten.