Bread Stuffing

Ingredients

• drippings or trimmings from salt pork
• 2 onions, sliced
• ½ carrot, sliced
• boiling water
• butter
• 1 tablespoon tarragon vinegar
• seasonings to taste
• ¼ pound macaroni, cooked and blanched
• celery leaves or parsley for garnish

Directions

1. Heat drippings or trimmings from salt pork in a pot.

2. Brown the outside of the meat with the sliced onions and carrot.

3. Half cover with boiling water and let simmer until tender.

4. Garnish with boiled onions, seasoned, basted with butter, and browned in a hot oven.

5. Skim the fat from the cooking liquid, thicken with flour and water, and strain.

6. Add white stock and tomato pulp, then simmer the fowl until tender, adding more stock if needed.

7. Arrange the meat joints in a circle on a serving dish.

8. Add tarragon vinegar and seasonings to the sauce, then reheat with the cooked macaroni.

9. Fill the center of the circle with the macaroni mixture.

10. Garnish with celery leaves or parsley.