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Recipes from American Cookery
 by Amelia Simmons (1796)

MEATS
To stuff a Turkey.

Grate a wheat loaf, 1 quarter of a pound butter, one quarter of a pound salt pork, finely chopped, 2 eggs, a little sweet marjoram, summer-savory, parsley, pepper and salt (if the pork be not sufficient,) fill the bird and sew up.

The same will answer for all Wild Fowl.

Water Fowls require onions.

The same ingredients stuff a leg of Veal, fresh Pork or a loin of Veal.

 

. 1796 COOKBOOK . . PREFACE . . 2nd PREFACE . . MEATS . . Alamode Beef . . General Rules for Boiling . . Roast Lamb . . Roast Mutton . . Roast Veal . . Soup of Lamb's Head and Pluck . . Soup, Made of a Beef's Hock . . To Alamode a Round of Beef . . To Alamode a Round . . To Boil Ham . . To Broil a Beef Stake . . To Broil Chickens . . To Dress a Beef Stake . . To Dress a Calve's head . . To Dress a Turtle . . To Roast Beef . . To Smother a Fowl in Oysters . . Stuff a Leg of Pork to Bake or Roast . . To Stuff a Leg of Veal . . To Stuff a Pig, to Roast or Bake . . To Stuff a Turkey . . To Stuff and Roast a Goslin . . To Stuff and Roast a Turkey or Fowl . . To Stuff and Roast 4 Chickens . . Veal Soup . . Veal Stake . . FISH . . PIES . . CUSTARDS . . TARTS . . PUDDINGS . . PASTES . . SYLLABUBS . . CAKE RECIPES . . RUSK RECIPES . . PRESERVES .

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