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What You Need:
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2 oz raisins
1 small onion, chopped
2 oz prunes
4 oz breadcrumbs
1/8 pint Australian burgundy
1 tablespoon chopped parsley
3 oz butter
1 teaspoon salt
½ a head of celery, chopped
Pepper
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Translate this recipe:
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| How To Cook: |
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1. Soak the raisins and the cut-up prunes overnight in the wine.
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2. The following day, melt the butter and gently saute the celery and onion.
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3. Add the breadcrumbs, parsley, seasoning, fruit and finally the wine in which it was soaked.
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4. Use this to stuff the neck-end of the bird.
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