267. Seasoning For A Goose

Scald the liver, chop fine, crumb twice its weight in bread, chop fine four small onions, or an equal weight of chives, half the weight of green sage, half an ounce of butter, the yolk of an egg, and a table spoonful of potato starch; season highly with salt and pepper; mix well.

268. Chesnut Seasoning For Goose

Fry or boil chesnuts till the outer skin comes off very easily, and the inside will pound or grate; reduce them to powder, scald the liver of the goose, and an onion or two, the juice of a lemon, season with pepper, cayenne, salt; mix well together.

269. Stuffing For Veal, Roast Turkey, Fowl, Etc

Mince a quarter of a pound of beef marrow (beef suet will do,) 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, an onion, chopped very fine, a little salt and pepper, pound thoroughly together, with the yolk and white of two eggs, and secure it in the veal with a skewer, or sew it in with a needle and thread. Make some of it into balls or sausages; flour and fry or boil them, and send them up as a garnish, or in a side dish, with roast poultry, veal, or cutlets, etc. This is sufficient quantity for a turkey poult; a very large turkey will require twice as much; an ounce of dressed ham may be added to the above, or use equal parts of the above stuffing and pork sausage meat.

270. Goose Or Duck Stuffing

Chop very fine about one ounce of green sage leaves, two ounces of onion also chopped fine (both unboiled,) a bit of butter about the size of a walnut, four ounces of bread crumbs, a little salt and pepper, the yolk and white of an egg; some add to this a little apple.

271. Force meat balls for turtle, mock turtle, or made dishes: - . Pound some veal in a marble mortar, rub it through a sieve with as much of the udder as you have of veal, and about the third of the quantity of butter; put some bread crumbs in a stew-pan, moisten with milk, add a little chopped eschalot, and a little parsley; rub them well together in a mortar till they form a smooth paste; put it through a sieve, and when cold, pound and mix all together, with the yolk of three eggs boiled hard; season it with curry powder, or cayenne pepper and salt; add the yolks of two unboiled eggs, rub it well together, and make small balls; a few minutes before your soup is ready, put them in.

272. Stuffing For Hare

Three ounces of fine bread crumbs, two ounces of beef suet, chopped fine, eschalot half a drachm, one drachm of parsley, a drachm of lemon thyme, marjoram, winter savoury, a drachm of grated lemon peel, and the same of pepper and salt; mix these with the white and yolk of an egg; do not make it thin, for if it is not stiff enough, it will be good for nothing; put it in the hare and sew it up. If the liver is quite sound, parboil it, mince it very-fine, and put to the stuffing.

273. Veal Force Meat

Of undressed veal take two ounces, scrape it quite fine, and free from skin and sinews, the same quantity of beef or veal suet, and the same of bread crumbs; chop fine one drachm of lemon peel, two drachms of parsley, the same quantity of sweet herbs, and half a drachm of mace or allspice beaten to a fine powder; pound all together in a mortar, break into it the yolk and white of an egg, rub it all well together, and season with pepper and salt. This may be made more savoury by adding cold pickled tongue, eschalot, anchovy, cayenne, or curry powder.