275. Stuffing For Heart And Many Other Purposes

Take half a pound of grated bread; chop fine a quarter of a pound of beef or lamb suet or beef marrow; season with salt, pepper, and nutmeg; a handful of parsley leaves, thyme about a quarter as much, six sprigs of marjoram and vervain, winter savoury or knotted marjoram, and the juice of a quarter of a lemon. Mix well with two eggs well beaten. You may add a dozen of oysters, chopped, and the liquor, or two ounces of dressed ham, chopped. This stuffing may be used for a turkey, with an equal quantity of sausage meat parboiled; rub them well together, and keep out half a pound, to which add an egg, to make up into balls and fry, and lay round the dish as a garnish. Turkey is sometimes stuffed with chesnuts (see 267); take basil and parsley instead of onions, and add a quarter of a pound of dressed ham grated, and a little nutmeg.

276. A Very Rich Stuffing For Veal, Poultry, And Game

Take two pounds of beef suet, one pound of bread crumbs, a tea spoonful of thyme, the same quantity of marjoram, a tea-cup full of chopped parsley, chopped eschalot a table spoonful, half a lemon grated, half a nutmeg, half an ounce each of salt and pepper, and five eggs, well mixed.

277. Veal Cake

Boil six eggs hard, cut the yolks in two, butter a mould; lay some of the pieces of egg at the bottom, sprinkle salt, pepper, and chopped parsley; then lay thin slices of veal and ham; sprinkle again with the seasoning, and then eggs, and so on till the dish is filled. Then add gravy, till it covers the top of the meat; spread one ounce of butter over the top, tie it over with paper, and bake one hour; then press it close together with a spoon, and let it stand till cold. Another way is to pound the meat instead of slices, two-thirds of lean veal and one-third of fat ham. When the cake is wanted, set the mould in boiling water for a minute or two, and the cake will turn out.

278. Force Meal For Veal Or Fowls

Take equal parts of cold veal, beef suet, ham or gammon, a few parsley leaves, a small onion, the rind of lemon a little; chop all together very fine; season with pepper, salt, cayenne, mace, or nutmeg; pound the whole in a mortar, with an equal quantity of bread crumbs, and add two eggs to bind it. This is a good force meat for patties.

279. Light Force Meat Balls

Cold veal or chicken a quarter of a pound, chopped, half a pound of suet, chopped, crumbs of bread a teacup full. Season with sweet herbs, and spice and eschalots, and three or four eggs beat separately; mix these articles with all the yolks and as much of the whites as is necessary to bring it to a moist paste, roll them in small balls, and fry them in butter, or lard, for garnish to roast turkey, fowl, etc.

280. Egg Balls

Boil four eggs for ten minutes and put them into cold water; when they are cold beat the yolks in a mortar with the yolk of a raw egg, some chopped parsley, a tea-spoonful of flour, a pinch or two of salt, and a little black pepper, or cayenne; rub them well together, roll them into small balls, and boil them two minutes.