Recipe: Dressing or Stuffing for Fowls

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)