2 two-pound fryers whole
5 slices bread
2 tablespoons chopped onions
2 tablespoons chopped parsley
1/4 cup chopped celery
1 beaten egg
1/4 teaspoon salt
1/4 teaspoon thyme
Pinch of pepper
Handle small fowl in the same manner as preparing a large hen for baking. Stuff with filling and bake until tender. Cut fowl and serve in halves.
Dressing Mixture
Allow bread to dry thoroughly. break into small cubes, soak in milk and squeeze dry. Sauté onions, parsley, celery and butter until thoroughly browned. Add the bread and stir until blended. Stir egg into mixture. Fill the fowl loosely and roast per above.