Forcemeat is now considered an indispensable accompaniment to most made dishes, and when composed with good taste, gives additional spirit and relish to even that "essence of savouriness," turtle soup. It is also sent up in patties, and for stuffing of veal, game, poultry, etc. The ingredients should be so proportioned that no one flavour predominates, and instead of giving the same stuffing for veal, for hare, etc., with a little con-

Veal Stuffing

Mince a quarter of a pound of beef suet, (beef marrow is better,) the same weight of bread crumbs, a drachm of parsley, a drachm and a half of sweet marjoram, or winter savory, or lemon-thyme, and a roll of lemon peel chopped as fine as possible, a little grated nutmeg, pepper and salt; mix thoroughly together with the yolk and white of an egg, and secure it in the veal with a skewer, or sew it in with a bit of twine.

Make up some of it into balls, and send up in a side dish.

Observations

Good stuffing has always been considered a chef-d oecevre in cookery, and has given ins-mortality to one artist.

"Poor Roger Fowler had a generous mind, Nor would submit to have his hand confined, 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

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

For the above, the Editor is indebted to M. Birch, Cook to Dr. Kitchiner.

Observations

This is sometimes made more savoury by the addition of anchovies and Cayenne pepper.

Stuffing For Roast Turkey, Capon, Or Fowls

Chop fine a quarter of a pound of beef or veal suet, the same quantity of tine bread crumbs, half an ounce of fat ham or bacon, half a drachm of lemon-thyme, same of parsley, a drachm of lemon-peel chopped fine, or grated, a small shallot, a little grated nutmeg, pepper and salt to palate: mix thoroughly together with the yolk and white of an egg to bind it.

Stuffing For Boiled Turkey

Either take the above composition for the roast turkey, or add the soft part of a dozen oysters to it, and an anchovy if you like it still more relishing.

Pork sausage meat is used also for turkies and fowls.

Goose Or Duck Stuffing

Chop fine two large onions, and a handful of green sage, (both unboiled,) a little pepper and salt; some add to this a minced apple.

For another, see Roast Goose, and Duck.

Stuffing For Hare

Two ounces of beef suet chopped fine, three ounces of fine bread crumbs, parsley a drachm, shallot half a drachm, or a small anchovy, a drachm of marjoram or lemon-thyme, or winter-savory, half a drachm of grated lemon-peel, half a drachm of nutmeg, pepper and salt; mix with the white and yolk of an egg, put it in the hare, and sew it up.

***If the liver is quite sound, you may add that to the above.