For an eight or ten pound TURKEY, cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf; put it into a suitable dish and pour tepid water (not warm, for that makes it heavy) over it; let it stand one minute, as it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, placing it, as you go along, in another dish; this process makes it very light. When all is pressed dry, toss it all up lightly through your fingers; now add pepper, salt—about a teaspoonful—also a teaspoonful of powdered summer savory, the same amount of sage, or the green herb minced fine; add half a cup of melted butter, and a beaten egg, or not. Work thoroughly all together, and it is ready for Dressing either FOWLS, FISH or meats. A little chopped PIGEONS in TURKEY Dressing is considered by some an improvement, when well incorporated with the other ingredients. [Pg 84]For geese and DUCKs the stuffing may be made the same as for TURKEY, with the addition of a few slices of onion chopped fine.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)