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Julie M. Clagett cookbook, 1908-1914
Page 81
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Delicious dress for fowls. Spread pieces of stale but tender wheat bread with but liberally, & season rather highly with salt & pepper, working them into the butter a little. Then dip the bread in wine, & use in as large pieces as convenient to stuff the bird. The delicious flavour which the wine gives to the bird is very penetrating, & of a rich gamey character which is very pleasant.
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Delicious dress for fowls. Spread pieces of stale but tender wheat bread with but liberally, & season rather highly with salt & pepper, working them into the butter a little. Then dip the bread in wine, & use in as large pieces as convenient to stuff the bird. The delicious flavour which the wine gives to the bird is very penetrating, & of a rich gamey character which is very pleasant.
Szathmary Culinary Manuscripts and Cookbooks
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