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“A very good recipe for wild fowl or for duck. This recipe will fill a 6 to 8 pound fowl. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
20mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix crumbs, celery, onions, raisins, nuts and salt together.
  2. Add milk to beaten eggs and stir into dry mixture.
  3. Mix well.

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