The two stuffings, or, as they are sometimes called, "seasonings," in general use in England, are that which is used for veal, and, with certain modifications, for fish, poultry, game, and meat; and sage and onion. Experience and a refined taste can alone supply a cook with rules for making the first. The quality of the ingredients varies much, and care is required both in the choice of them - and so to use that the flavour of one does not predominate over another. Freshly-gathered minced parsley may always be largely employed in veal and similar stuffings, and is generally acceptable. The object of stuffing being to flavour and enrich other substances, it should never be mixed with flour or an insufficient quantity of fat. The following formula for veal and poultry stuffing is given as a model: -

Mix four ounces of bread-crumbs with three ounces of chopped beef suet or fat bacon, a large pinch of salt, black pepper and nutmeg, a large teaspoonful of chopped parsley, a pinch of sweet herbs, and a grate of lemon. Beat up an egg and use as much of it, about half should suffice for this quantity, as will make these ingredients into a smooth paste. For fish, omit the sweet herbs, and use a little essence of anchovy. For roasted hare or rabbit add a little port wine and use equal quantities of fat and crumbs.

An excellent and delicate stuffing is made by boiling light bread in milk to a stiff paste and gradually working in the yolks of two eggs and two ounces of clarified suet or butter to half a pound of bread. Pounded fish, especially anchovy, potted meat, game, or poultry, or any flavouring can then be added.

Sage and onion seasoning for ducks and geese, roasted ox-heart, etc, should be prepared as follows:- Peel the onions with a sharp knife, score each across in thin slices not quite to the bottom but so that the onion holds together. Turn it and cut across the other way so that the onion will fall to pieces neatly and evenly minced. When all are done, put them in a stewpan with half an ounce of butter, half a teaspoonful of salt to half a pound, put on the lid, and let the onions stand at a low heat for half an hour, allowing them to soften without burning, and they must frequently be shaken until they are more than half cooked. Then mix with them half a teaspoonful of dried, or a whole spoonful of chopped, fresh sage, half a teaspoonful of black pepper, and, if necessary, a little more salt. If the stuffing is required to be mild add an ounce of bread crumbs.