Under the terms of the Project Gutenberg License included with this eBook or online at
Jewish Cook Book
Release Date: May 14, 2004 [EBook #12350]
Produced by Paul Murray, Sander van Rijnswou and PG Distributed Proofreaders. Produced from images from Feeding America: The Historic American Cookbook Project at Michigan State University (
The International Jewish Cook Book
Florence Kreisler Greenbaum
Instructor in Cooking and Domestic Science
1600 recipes according to the Jewish dietary laws with the rules for kashering
The favorite recipes of America, Austria, Germany, Russia, France, Poland, Roumania, etc., etc.
Second Edition

This is the Stuffings for Meat and Poultry section of this book Edit

Stuffings for Meat and Poultry Edit

To stuff poultryEdit

Use enough stuffing to fill the bird but do not pack it tightly or the stuffing will be soggy. Close the small openings with a skewer; sew the larger one with linen thread and a long needle. Remove skewers and strings before serving.

Crumb dressingEdit

Take one tablespoon of chicken fat, mix in two cups of bread crumbs, pinch of salt and pepper, a few drops of onion juice, one tablespoon of chopped parsley, and lastly one well-beaten egg. Mix all on stove in skillet, remove from fire and stuff fowl.

Bread dressing for fowlEdit

In a fryer on the stove heat two tablespoons of drippings or fat, drop in one-half onion cut fine, brown lightly and add one-quarter loaf of stale baker's bread (which has previously been soaked in cold water and then thoroughly squeezed out). Cook until it leaves the sides of the fryer, stirring occasionally. If too dry add a little soup stock. Remove from the fire, put in a bowl, season with salt, pepper, ginger, and finely chopped parsley, add a small lump of fat, break in one whole egg, mix well and fill the fowl with it.

Meat dressing for poultryEdit

If you cannot buy sausage meat at your butcher's have him chop some for you, adding a little fat. Also mix in some veal with the beef while chopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of celery root and a piece of garlic about the size of a bean, add a small onion, a minced tomato, a quarter of a loaf of stale bread; also grated, and mix up the whole with one egg. If you prefer, you may soak the bread, press out every drop of water and dry in a heated spider with fat.

Potato stuffingEdit

Add two cups of hot, mashed Irish or sweet potatoes to bread stuffing. Mix well and stuff in goose, stuffed veal or lamb breast, or in beef casings, cleaned and dressed.

Chestnut stuffingEdit

Shell and blanch two cups of chestnuts. Cook in boiling salted water until tender. Drain and force through a colander or a potato ricer. Add one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper, three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and enough soup stock to moisten.

Raisin stuffingEdit

Take three cups of stale bread crumbs; add one-half a cup of melted chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon of salt and one-fourth teaspoon of white pepper. Mix thoroughly.

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