Bread Stuffing

Soak half a pound of bread crumbs in water; when the bread is soft press out all the water. Fry two tablespoonfuls of minced onion in some butter. Add the bread, some chopped parsley, a tableepoonful of chopped suet, and pepper and salt. Let it cook a moment; take it off the fire and add an egg,

Meat Stuffing

This stuffing is best made with veal and almost an equal quantity of bacon chopped fine. Put in a quarter of its volume of white softened bread crumbs pressed out well; add a little chopped onion, parsley, or mushrooms; season highly. If the fish should be baked with wine this dressing can be used, viz:

Soak about three slices of bread. When the water is well pressed out, season it with salt, a little cayenne, a little mace, and moisten it with port wine or sherry; add the juice and grated rind of half a lemon.