Bird Stuffing

Fry green onions, celery.
Add chopped nuts, chopped unpeeled apples,
chopped dried fruit or berries, sunflower seeds.
Rice stuffing won't absorb fat the way
bread stuffing does, but wild birds usually
aren't very fat anyway, and neither are
small chickens and most turkeys.
Taste stuffing, add whatever seasonings you
like with it. Use no conventional poultry
seasonings, and remember too it doesn't
need so much salt as regular rice, maybe none.
Remember that one cup of raw rice cooks up to 4,
and make an amount somewhat larger than needed
to stuff your birds, because people like it a lot,
so put some in a (covered) casserole too.
Before you stuff wild birds wash inside and
out very well with water that has baking soda
and salt in it, then rinse. Then rub the cavity
with butter.

Stuffing for a big fish:

Use quite a bit of coarsely chopped celery,
green onions, tarragon, parsley, chervil and
fry it lightly before mixing into the rice.
Almonds is the best kind of nuts to put in a
stuffing for fish. Put some little lumps of
butter all through it. Rub the inside of the
fish with lemon juice mixed with a little butter,
sprinkle with dried tarragon. Stuff the cavity
with rice and skewer or sew it shut.
Put the fish whole in a buttered covered
baking dish, pour in a mixture of lemon juice.
bouquet garni, chopped shallot, olive oil,
fish stock, and a mixture of lemon juice and
water if you don't keep wine around your house,
otherwise use white wine. The mixture should have
the fishes resting in at least 1/2 inch deep liquid
but not covered by it.
For several 4-lb pike (gaawag),
bake in a 400 oven for 15 minutes,
remove the cover and bake 15 minutes longer.
Make add a cup of cream sauce from the juices,
pressing them through a sieve.
If it's a really big pike or muskie,
cut a board with slanted ends to fit diagonally
into your oven, cover it with tinfoil
while it bakes, estamate the time based on
lies about its weight, don't cook any fish too done,


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