Dressing
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one teaspoonful of chopped parsley
- one half teaspoonful summer savory
Method
- Make ready one coffee cup of bread crumbs, one teaspoonful of chopped parsley, one half teaspoonful summer savory, pepper and salt to taste.
- Take a good sized onion, peel, slice, and fry it well with a piece of butter the size of an egg;
- pour the liquor from this into your bread crumbs and blend all thoroughly together.
- Be careful not to put the onion in, only the fried butter and onion juice.
- When the meat is cooked, remove from pan and make a rich brown gravy to serve with it.
- Garnish your dish with fried bacon and slices of lemon.