Mix bread crumbs with hot milk, eggs, and butter. Season with salt, sage, and onions. Serve with cranberry sauce.
DRESSING NO. 2
- Large onions, 2.
- Fresh bread crumbs, 1 cup.
- Milk, ¾ cup.
- Sage, 1 tablespoonful.
- Beaten eggs, 2.
- Chopped parsley, 2 tablespoonfuls.
- Butter, ¼ cup.
- Salt to taste.
Peel onions and parboil. Drain and chop fine. Soak bread crumbs in the milk; then mix all ingredients together. Stir the mixture over the fire until it is reduced to a thick paste, without allowing it to boil.
Serve a slice of the roast with a spoonful of dressing on one end and cranberry sauce on the other.
ROAST DUCK (VEGETARIAN STYLE)
- Lentil pulp, 1¾ cups.
- Minced onion, ¼ cup.
- Chopped parsley, 1⁄3 cup.
- Stale bread crumbs, ground fine, 1 cup.
- Eggs (one hard-boiled), 3.
- Butter, 1 teaspoonful.
- Chopped walnuts, ½ cup.
Take lentil pulp, one hard-boiled egg chopped fine, one beaten egg, minced onion, and chopped parsley browned in a little oil, one teaspoonful of butter, and salt to taste. Mix well and put one-half of this mixture in an oiled baking pan, then a layer of the following mixture: Stale bread crumbs soaked in hot water, chopped walnuts, a little grated onion, one egg, and salt and sage to taste. Finish with a layer of the lentil mixture. Bake, and serve with gravy.