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