Stuffing.—Veal, heart, rabbit, and chicken, are stuffed with the following: One tablespoonful of bread crumbs, one of chopped suet, half of chopped parsley, one teaspoonful of lemon-thyme and marjoram, a little pepper and salt, mixed together with an egg or a little milk. Fork, geese, and ducks are stuffed with sage and onions as follows :—Boil two onions half an hour, lay a thick slice of bread in the water five minutes, drain them very dry, chop them finely with a teaspoonful of chopped sage leaves, pepper and salt to taste.