chopped pimiento
2 Tb. chopped parsley
1 small onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
4 small strips bacon, diced and fried brown
Mix the steamed rice with the bread crumbs. Add the stewed tomatoes,
pimiento, chopped parsley, chopped onion, salt, pepper, melted butter,
bacon and bacon fat, and a sufficient amount of hot water to moisten the
whole well. Mix thoroughly and stuff.
PEANUT STUFFING FOR ROAST DUCK
1 pt. cracker crumbs
1 c. shelled peanuts, finely chopped
1/2 tsp. salt
Dash of Cayenne pepper
1/4 c. butter
Hot milk
Mix the crumbs and the chopped peanuts. Add the salt, pepper, and
Cayenne pepper, and pour over them the melted butter and a sufficient
amount of hot milk to soften the whole. Stuff into the duck.
LIVER STUFFING FOR ROAST DUCK
1 duck liver
1/4 c. butter
1 small onion, chopped
2 c. dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1 Tb. chopped parsley
1 egg
Chop the liver and saute in the butter to which has been added the
chopped onion. Pour over the bread crumbs. Then add the salt, pepper,
finely chopped parsley, and the beaten egg. Pour over all a sufficient
amount of water to moisten well. Stuff into the duck.
BONED CHICKEN
62. To offer variety in the serving of chicken, as well as to present an
easily carved bird, the process known as _boning_ is often resorted to.
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