Add as much white-wash as is necessary for the work, and stir it
all together. If either cast predominates, put in more of the others,
till the proper tint is obtained.

STUFFINGS. Forcemeat or stuffing is generally considered as a necessary
accompaniment to most of the made dishes, and when composed with good
taste, it gives to them additional spirit and relish. It is often
employed in making of patties, for stuffing of veal, game, and poultry.
The ingredients should be so proportioned, that no one flavour
predominates; and instead of using the same stuffing for veal, hare, and
other things, it is easy to make a suitable variety. The poignancy of
forcemeat should be regulated by the savouriness of the viands, to which
it is intended to give an additional zest. Some dishes require a very
delicately flavoured stuffing, while for others it should be full and
high seasoned. The consistence of forcemeats is attended with some
difficulty; they are almost always either too heavy or too light. They
should be mixed perfectly smooth, and the ingredients thoroughly
incorporated. Forcemeat balls must not be larger than a small nutmeg. If
for brown sauce, flour and fry them: if for white sauce, put them into
boiling water, and boil them for three minutes: the latter are by far
the most delicate. Parboiled sweetbreads and tongues are the principal
ingredients for stuffing or forcemeat. Besides these, yolks of hard
eggs, flour, bread crumbs, boiled onion, mashed potatoe, mutton, beef,
veal suet, marrow, calf's udder or brains, veal minced and pounded, and
potted meats. Also of garden herbs and roots, parsley, thyme, spinach,
marjoram, savoury, tarragon, sage, chervil, basil, burnet, bay leaf,
truffles, morels, mushrooms, leeks, shalot, onions, and garlic. Of fish,
shrimps, prawns, crabs, oysters, lobsters, and anchovies. Of spices,
pepper, mace, allspice, cinnamon, ginger, nutmeg, cayenne, and cloves.
These, with bacon and ham, form the principal ingredients for various
kinds of stuffing. The liquids in general consist of meat gravy, lemon
juice, syrup of lemons, essence of anchovy, mushroom ketchup, vegetable
essences, and the essence of spices.

STUFFING FOR GOOSE. Chop very fine one or two onions, and a little green
sage. Add a large teacupful of bread crumbs, a very little pepper and
salt, half the liver parboiled, and the yolks of two eggs. Incorporate
the whole well together, put it into the goose, but leave a little room