Stuffing for Veal, roast Turkey, Fowl, &c.—(No. 374.)
Mince a quarter of a pound of beef suet (beef marrow is better), the same weight of bread-crumbs, two drachms of parsley-leaves, a drachm and a half of sweet marjoram or lemon-thyme, and the same of grated lemon-peel and onion chopped as fine as possible, a little pepper and salt; pound thoroughly together with the yelk and white of two eggs, and secure it in the veal with a skewer, or sew it in with a bit of thread.
Make some of it into balls or sausages; flour them, and boil, or fry them, and send them up as a garnish, or in a side dish, with roast poultry, veal, or cutlets, &c.
N.B. This is about the quantity for a turkey poult: a very large turkey will take nearly twice as much. To the above may be added an ounce of dressed ham; or use equal parts of the above stuffing and pork sausage meat (No. 87.) pounded well together.
Obs. Good stuffing has always been considered a chef-d’œuvre in cookery: it has given immortality to
“Poor Roger Fowler, who’d a generous mind, Nor would submit to have his hand confin’d, But aimed at all,—yet never could excel In any thing but stuffing of his veal.” King’s Art of Cookery, p. 113.