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Chestnut dressing^ by: ugolin

Boiling water 1 1/2 lb French chestnuts 1/3 c Butter Salt and pepper 1 c Dry bread crumbs 1/2 c Milk, scalded ...

Plain dressing^ by: ada

1 c Dry bread crumbs 1 tb Parsley 1/2 Lemon, grated rind of 1 ts Mixed herbs 1/3 c Butter, melted Salt and ...

Potato dressing^ by: menelaus

3 c Hot mashed potatoes 1 c Dry bread crumbs 1 Onion, grated 1 Egg, lightly beaten 1/2 c Salt pork, finely chopped ...

How to roast a duck^ by: salvadore

1 Text A domestic duck requires almost twice cooking as wild duck. A wild duck will take about 30 minutes in a hot oven and should always ...

Braised duck^ by: hayley

1 Good sized duck, an old one Will do 1/4 lb Salt pork 1 Carrot, diced 1 Onion, sliced 1 Bay leaf ...



Potted pigeons^ by: guyliane

4 Pigeons 1 1/2 pt Water or stock 1 Stalk celery, chopped 1 sl Salt pork 2 tb Butter 2 tb Flour Salt and ...

Pheasant pot roast^ by: anouch

1 Pheasant 3 ts Butter 3 tb Flour 1/2 ts Salt 1/4 ts Pepper 2 c Water 1/4 c Black currant jelly Have bird ...

Prarie chicken^ by: sindy

1 Young prarie chicken Salt and pepper to taste 2 tb Lard 2 tb Flour Wash, cut up and dry bird; season. Have fat in ...

Frizzled oysters by: tinca

1 qt Oysters 3 tb Butter Salt and pepper Dry oysters on a napkin. Heat butter in a frying pan and when very hot add oysters. ...

Baked fish mousse^ by: tigrane

2 c Raw white fish 1 c Soft bread crumbs 1/2 c Cream 2 tb Flour 2 tb Butter 1/2 ts Salt Pepper 4 ...



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