Stuffing For Goose

Roast fifty chestnuts, using care not to let them burn; remove both the inner and outer peels, and chop them fine. Chop the goose's liver, put it in a saucepan with one-half tablespoonful each of chopped parsley; shallots, chives and a little garlic, and about two ounces of butter; fry them for a few minutes, then put in the chopped chestnuts with one pound of sausage-meat, and fry the whole for fifteen minutes longer. The stuffing is then ready for the goose.

Pickled Pork Stuffing For Turkeys

Chop up very fine a quarter of a pound of fat and lean salted pork, break quite fine a couple of breakfast cupfuls of bread, and put them over the fire in a frying-pan with two piled up tablespoonfuls of butter, fry to a brown and season with salt, pepper and any sweet herbs, except sage.

Potato Stuffing

Cut same peeled, raw potatoes into slices of moderate thickness, and then cut into squares, rinse with cold water, drain, and place them in a saucepan with a couple of ounces of butter, a chopped onion and one or two tablespoonfuls of chopped parsley, a little salt and pepper and grated nutmeg; place the lid on the pan, keeping the pan at the side of the fire and shaking contents occasionally, until nearly cooked, then chop fine an equal quantity of pig's liver and stir it into the potatoes a few minutes before serving.

Stuffing For Poultry Galantine

Cut into small squares three pounds of the cooked flesh of either ducks or fowls; peel and chop two hard-boiled eggs and one medium-sized onion. Mix all these to gether with three breakfast cupfuls of stale breadcrumbs, three well-beaten eggs and one-half breakfast cupful of poultry fat that has been warmed. Season to taste with pepper, salt and sage. After the forcemeat has been spread in the boned duck or other bird, about one breakfast cupful of chopped aspic jelly strewn over it will be an improvement, and it will set in the forcemeat.

Stuffing For Rabbits

Peel two fair-sized onions and boil; when they are tender, drain and mince them. Chop one-half pound of pickled pork and a few fine herbs, stir them in with the onions, then stir in the yolks of two eggs and add a sufficient quantity of breadcrumbs to make it fairly consistent. Season to taste with pepper and salt, using a very little of the latter on account of the salt in the pork. The stuffing is then ready for use.

Stuffing For Suckling Pig

Put two tablespoonfuls of finely-chopped onion into a saucepan with one teaspoonful of oil. Toss them over the fire for five or six minutes, add eight ounces of rice boiled in stock, an equal quantity of sausage-meat, four or five ounces of butter, a small quantity of minced-parsley, and pepper and salt to taste. Turn the mixture into a basin and add three more eggs to make the whole into a stiff paste. It is then ready for use.

Truffle And Chestnut Stuffing

Peel off the thick outer skin of the chestnuts, put them into a saucepan with a bay leaf, a lump of salt, and plenty of coriander seeds, cover them with water and boil until nearly tender. Drain the chestnuts, and peel off the inner skin; for every half pound of chestnuts, weighed after they are boiled and peeled, allow one-half pound of fat bacon, one-fourth pound of truffles, and the chestnuts, all cut up into small pieces, season to taste with salt, pepper and spices, and add a little each of powdered thyme and marjoram, toss the mixture for a few minutes longer over the fire, and it is then ready for use.

Turkish Stuffing For Poultry

Put two handfuls of rice into a saucepan of water and parboil it; mix in ten or twelve chestnuts peeled and cut into small pieces, one handful of pistachio nuts, and one handful of currants. Put the mixture into a saucepan with four ounces of butter, stir it well over the fire until thoroughly incorporated, season with pepper and salt, and, if liked, a little ground cinnamon, and it is then ready for use. This stuffing is used for turkeys or other birds, or anything else that is roasted whole.

Stuffing For Veal

Trim off the skin and mince fine one-fourth pound of beef suet; mix with it one breakfast cupful of breadcrumbs, one tablespoonful of chopped parsley, two tablespoonfuls of finely-minced ham, and the grated peel of a lemon. Season the stuffing to taste with pepper and salt, and bind it with one beaten egg. It is then ready for use.

Yorkshire Pudding

Take an equal number of eggs and tablespoonfuls of sifted flour, and when the eggs are well whisked mix them in with the flour, adding some salt and a little grated nutmeg, and then pour in as much new milk as will make a batter of the consistency of cream. Stir the batter with a fork vigorously for ten minutes, and then put it at once into a baking-tin, which must be very hot, and contain a couple of tablespoonfuls of hot dripping. Set the pudding in an oven to bake, or before the fire under the roasting-meat. When ready to serve cut the pudding into squares, and send it to the table on a separate dish.