Stuffing and forcemeat require to be well pounded in a mortar, and thoroughly mixed: it ought to be firm enough to cut with a knife, but not heavy.
The following flavouring ingredients may all be used.
| Ham. Tongue. Eggs, boiled hard. Anchovy. Oysters. Pickled ditto. Lobsters. Mushrooms. Truffles. Morells. Salt. White pepper. Jamaica pepper. Nutmeg. Mace. Mushroom powder. | Cayenne. Cloves. Curry powder. Onion. Parsley. Tarragon. Savory. Knotted marjoram. Thyme and lemon thyme. Basil. Sage. Lemon peel. Chervil. Garlic. Eschalot. |
The French preparation, called Godiveau.
Scrape 1 lb. of fillet of veal, mince 1½ lb. beef suet, chop scalded parsley, young onions and mushrooms, enough to season the meat, add pepper, salt, allspice, and mace; pound the whole well, mixing in 3 raw eggs at different times, with a little water.
Another, called Gratin.
½ lb. fillet of veal (if for fowl the livers parboiled), veal udder skinned and parboiled, and panada, equal parts of each; pepper, salt, cayenne, and fine herbs; with 3 eggs.
Forcemeat for Veal, Turkey, Fowls, or Rabbits.
Scrape fine 2 oz. of lean undressed veal, the same of ham, beef or veal suet, and bread-crumbs; add parsley, salt, pepper, and nutmeg or mace; pound well, and add the yolk of an egg to bind it. Add, if you like, a little onion, parboiled and chopped; sweet herbs, according to taste. For boiled turkey, the soft parts of 12 oysters, or an anchovy may be added.—Room should be given for stuffing to swell.
Plain stuffing for Veal, Poultry, or Fish.