{"id":6964,"slug":"meat-dressing-for-poultry","title":"MEAT DRESSING FOR POULTRY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Sausage meat","A little fat","Veal","Beef","Salt","Pepper","Nutmeg or thyme","A piece of celery root","A piece of garlic about the size of a bean","A small onion","A minced tomato","A quarter of a loaf of stale bread, grated","One egg"],"ingredients_norm":["sausage meat","little fat","veal","beef","salt","pepper","nutmeg or thyme","celery root","garlic about the size of bean","onion","tomato","loaf of stale bread","egg"],"steps":["If you cannot buy sausage meat at your butcher's have him chop some for you, adding a little fat. Also mix in some veal with the beef while chopping.","Season with salt, pepper, nutmeg or thyme.","Grate in a piece of celery root and a piece of garlic about the size of a bean.","Add a small onion, a minced tomato, a quarter of a loaf of stale bread; also grated, and mix up the whole with one egg.","If you prefer, you may soak the bread, press out every drop of water and dry in a heated spider with fat."],"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/12350","source_ref":"pg:12350:w29:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"26cdab4df4e3faa319b75d6b0fc8ccc8d8333a46653586f892eab1f771b6fec2","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/meat-dressing-for-poultry"}