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Pour
cold water over white bread,
which is at least two days old
and very dry and hard, and allow
it to stand until thoroughly
soaked. Squeeze water from
the bread, and measure two
pints. Add crumbled corn
bread. Sauté the celery
and onions in butter or meat
fryings in a covered skillet
until clear and tender.
Pour the contents of the skillet
into the bread and corn bread
mixture, and blend. Season
to taste. Add chopped
liver and gizzard, and bake in a
well oiled pan in slow oven.
The dressing should be quite
moist, as it will dry out in
baking. |
