s 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'oeuvre_ 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.

_Veal Forcemeat._--(No. 375.)

Of undressed lean veal (after you have scraped it quite fine, and free
from skin and sinews), two ounces, the same quantity of beef or veal
suet, and the same of bread-crumbs; chop fine two drachms of parsley,
one of lemon-peel, one of sweet herbs, one of onion, and half a drachm
of mace, or allspice, beaten to fine powder; pound all together in a
mortar; break into it the yelk and white of an egg; rub it all up well
together, and season it with a little pepper and salt.

_Obs._--This may be made more savoury by the addition of cold boiled
pickled tongue, anchovy, eschalot, Cayenne or curry powder, &c.

_Stuffing for Turkeys or Fowls, &c._--(No. 377.)

Take the foregoing composition for the roast turkey, or add the soft
part of a dozen oysters to it: an anchovy, or a little grated ham, or
tongue, if you like it, is still more relishing. Fill the craw of the
fowl, &c.; but do not cram it so as to disfigure its shape.

Pork sausage meat is sometimes used to stuff turkeys and fowls; or
fried, and sent up as a garnish.

_Goose or Duck Stuffing._--(No. 378.)

Chop very fine about two ounces of onion, of green sage-leaves about an
ounce (both unboiled), four ounces of bread-crumbs, a bit of butter
about as big as a walnut, &c., the yelk and white of an egg, and a
little pepper and salt: some add to this a minced apple.

For another, see roasted goose and duck (Nos. 59 and 61), which latter
we like as forcemeat-balls for mock turtle; then add a little
lemon-peel, and warm it with Cayenne.

_Stuffing for Hare._--(No. 379.)

Two ounces of beef suet chopped fine; three ounces of fine bread-crumbs;
parsley, a drachm; eschalot, half a drachm; a drachm of marjoram,
lemon-thyme, or winter savoury; a drachm of grated lemon-peel,