 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
A very good recipe for wild fowl or for duck. This recipe will fill a 6 to 8 pound fowl. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 cups breadcrumbs (soft) |
1 cup celery, chopped |
1 cup onion, peeled and chopped |
1 cup raisins or 1 cup sultana |
1 cup pecans, chopped |
1/2 teaspoon salt |
1/2 cup milk |
2 eggs, well-beaten |
Directions:
1. Mix crumbs, celery, onions, raisins, nuts and salt together.
2. Add milk to beaten eggs and stir into dry mixture.
3. Mix well.
|
|