| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Stuffing, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Bread crumbs |
|
|
I 1/2 cups cracker crumbs |
| 1/2 |
c |
Melted butter |
| 2 |
lg |
Jars of bottled oysters |
| 2 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Mace or nutmeg. |
|
|
Fresh from Oz, a golden oldie. |
INSTRUCTIONS
This classic US turkey stuffing comes from a 1923 edition of the
famous Fanny Farmer Boston Cooking-School Cook Book. Oyster
stuffings were traditional at the earliest Thanksgiving dinners.
Drain the oysters and keep 70 ml of the liquid. Mix the bread and
cracker crumbs and add the melted butter, oysters, oyster liquid and
seasonings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/15/92.
Posted by Stephen Ceideberg; February 17 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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