Mrs. Roundell's Practical cookery book

Weigh six ounces of dry, well sifted, stale breadcrumbs. Measure either a dessertspoonful of chopped green thyme and of green marjoram, or, if dried, take a tablespoonful of the powdered leaves, half of each. Sift the herbs to get rid of atoms of stalk. Mince finely enough parsley to fill a heaped-up tablespoonful. Chop up three ounces of fresh beef suet and the very finely pared rind of half a lemon. Mix all together with a wooden spoon in a large bowl, and dust well with salt and mignonette pepper. Lastly, bind the mixture with two wellbeaten eggs ; work well together, and it will be fit to use. Sausage stuffing for a turkey should be made with two parts of sausage meat (see Sausages) and one part of dried breadcrumbs. Soak the crumbs in stock, add herb seasoning, or, if possible, thyme, marjoram, and parsley as above. Season with salt, and bind the mixture with two eggs. Eggs are absolutely necessary, as without them the Stuffing will never be firm. Chestnut stuffing. — Peel thirty chestnuts. Scald them and take off the inner skin. Eoast them thoroughly, pound them with two ounces of breadcrumbs. Or simmer them in milk, in which case moisten them and the breadcrumbs with the milk. Mix all well together, add three ounces of butter and two wellbeaten eggs. Season with just a teaspoonful of salt and one dust of mignonette pepper. Stuffing. — (Family Recipe.) — Chop the liver of the bird, mix with it an ounce of breadcrumbs, a teaspoonful of minced shallot, and a dust of pepper and salt. Put all inside the bird, as in this way it will be kept moist. Do not add any butter. These proportions are for a partridge, and must of course be varied according to the size of the bird to be cooked. This Stuffing is not intended to be eaten separately, as most of it is absorbed in the bird. Sage and Onions. — Put four onions into boiling water for five minutes, then change the water and simmer the onions in SAGE AND ONIONS fresh boiling water till they are tender. Blanch eight nice sage leaves in boiling water for five minutes. Mince them and the onions as finely as possible. Add six ounces of breadcrumbs, and work well together with a wooden spoon, dusting plentifully with Herb Pepper. Mince two ounces of beef suet into powder, add it to the sage, onions, and crumbs, and bind the whole with two eggs. This quantity is enough for a couple of ducks. Stuffing for Fish. — Stuffing is useful for haddock, pike, etc. Eight ounces of breadcrumbs, three to four ounces of beef suet minced to powder, one teaspoonful of minced thyme, two teaspoonfuls of minced parsley. Dust well with pepper, and add a little salt. Work well together, and add the yolks of two eggs. Work the stuffing a second time, and add the white of one egg. FORCEMEAT. It is a great mistake to suppose, as many cooks and many writers on cookery do, that Forcemeat and Stuffing are two names for the same thing. They are, in fact, totally different. Forcemeat belongs to French cookery, and forms a dish in itself, as well as a garnish or addition to such things as pies and galantines, whilst stuffing is a purely English method of filling up cavities in some kinds of poultry, game, or fish, and in a few joints of meat.