Recipe: Filling and Gray Dry Filling

  • One pint of stale bread crumbs,
  • One large onion, minced fine,
  • One teaspoon of poultry seasoning,
  • One teaspoon of salt,
  • Two tablespoons of bacon fat or good BEEF drippings.

Rub all together into a crumby mass, then pack into the fowl.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss