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POTATO STUFFING FOR ROAST GOOSE

The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)


Ingredients

• 2 cups hot mashed potato.
• 1 1/4 cups soft stale bread crumbs.
• 1/4 cup finely chopped fat salt pork.
• 1 finely chopped onion.
• 1/3 cup butter.
• 1 egg.
• 1 1/2 teaspoon salt.
• 1 teaspoon sage.



Directions

Add to potato, bread crumbs, butter, egg, salt, and sage; then add pork and onion.

 

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