Pepper to taste
Make a batter of the cornmeal, flour, salt, baking powder, shortening (the
oil from the baking fowl is generally used) and milk. Bake in a hot oven
(400) until done, about half an hour. Then crumble the bread, add one
medium sized onion, chopped fine, pepper and a little more salt. Break in
the two eggs and wet with the juice from the baking chicken or turkey. The
liver chopped fine and added to the dressing improves it, as does the
addition of hard cooked egg. After mixing thoroughly, put the mixture on
one side of the baking dish and roast with the fowl until brown. When
basting the fowl, baste the dressing also to keep it moist and to improve
the flavor. This amount will serve 12 persons.
From: 200 years of Charleston Cooking 1930 Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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