Total Time
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition


  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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