Raisin and Nut Stuffing for Poultry

Step 1. fill the fowl boiled, blanched and chopped

Step 2. 2 stalks of celery, chopped fine 1/2 teacupful of English walnuts,

Step 3. i cup of butter, cut in small lumps chopped fine 1 pound of raisins, halved Sprinkle celery and nuts with teaspoonful of salt, add butter

Step 4. and crumbs, stirring together with a sprinkle of pepper; then add raisins, mixing thoroughly; fill the fowl and roast as usual.