for the stuffing to swell.

STUFFING FOR HARE. Two ounces of beef suet chopped fine, three ounces of
fine bread crumbs, a little parsley, marjoram, lemon thyme, or winter
savory; a dram of grated lemon peel, half a dram of nutmeg, of shalot,
and the same of pepper and salt. Mix these with an egg, so as to make
them cohesive; but if the stuffing be not of a sufficient consistence,
it will be good for nothing. If the liver be quite sound, it may be
parboiled, minced very fine, and added to the above. Put the stuffing
into the hare, and sow it up.

STUFFING FOR PIG. Rub some of the crumb of a stale loaf through a
cullender, mince fine a handful of sage, and a large onion. Mix these
together with an egg, some pepper and salt, and a piece of butter. Fill
the belly of the pig with the stuffing, and sow it up. Lay the pig to
the fire, and baste it with salad oil, without leaving it for a moment.

STUFFING FOR PIKE. Take equal parts of fat bacon, beef suet, and fresh
butter; some parsley, thyme, and savoury; a small onion, and a few
leaves of scented marjoram shred fine; an anchovy or two, a little salt
and nutmeg, and some pepper. Oysters will be an improvement, with or
without anchovies; add some crumbs, and an egg to bind.

STUFFING FOR POULTRY. Mince a quarter of a pound of beef suet, (marrow
is better,) the same weight of bread crumbs, two drams of parsley
leaves, nearly as much of sweet marjoram or lemon thyme, and the same of
grated lemon peel. Add an onion or shalot, chopped as fine as possible,
a little grated nutmeg, pepper and salt. Pound all together thoroughly,
with the yolk and white of two eggs. 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.

STUFFING FOR VEAL. Take an equal quantity of grated bread and beef suet,
shred very fine. Add parsley and sweet herbs chopped small, a minced
anchovy, some nutmeg, pepper, and salt, and a little grated lemon peel.
Mix these well together with raw egg or milk. This stuffing will do for
roast turkey or hare.

STURGEON. Fresh sturgeon should be cut in slices, rubbed over with egg,
and sprinkled with grated bread, parsley, salt and pepper. Then fold the
slices in white paper, and broil them gently. For sauce, send up
butter, anchovy, and soy.--Another way. Clean the sturgeon, and prepare
as much liquor as will cover it, thus: take a pint of vinegar, about two