{"id":6352,"slug":"dressing-for-chicken-turkey-suckling-pig-etc","title":"Dressing for chicken, turkey, suckling pig, etc.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six onions","turkey, chicken or suckling pig livers","fresh bread crumbs","a piece of fresh butter","salt","pepper","a little powdered thyme","chopped parsley","garlic","sage"],"ingredients_norm":["onion","turkey chicken or suckling pig liver","fresh bread crumb","fresh butter","salt","pepper","little powdered thyme","parsley","garlic","sage"],"steps":["Bake six onions, with the skins on, in oven for ten minutes.","Remove the skins and chop very fine.","Add turkey, chicken or suckling pig livers cut in very small squares.","Then add fresh bread crumbs, a piece of fresh butter, salt and pepper.","Mix well, add a little powdered thyme, chopped parsley, add garlic if desired.","If for suckling pig add some sage."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w129:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8bd2f633139409d61a53ff35c30478f70ec4463cca64968b4598c73d5f8277fa","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/dressing-for-chicken-turkey-suckling-pig-etc"}