[FORCEMEATS.]
Veal Stuffing.
- Ingredients—3 tablespoonfuls of bread-crumbs.
- 1 tablespoonful of finely-chopped suet.
- 1 dessertspoonful of finely-chopped parsley.
- 1 teaspoonful of dried and powdered thyme and marjoram.
- 1 egg.
- Pepper and salt.
Method.—Mix all the ingredients with the egg well beaten.
A little grated lemon rind and juice improves the flavour.
Sage-and-Onion Stuffing.
- Ingredients—4 onions.
- ¼ lb. of bread-crumbs.
- 7 sage leaves.
- 1 oz. of butter.
- Pepper and salt.
Method.—Blanch the onions by putting them into cold water, and bringing it to the boil; boil for five minutes, and then throw the water away.
Rinse the onions and put them into another saucepan of water, and boil for about one hour until they are quite tender; five minutes before taking them up put in the sage leaves.