For a fillet of veal, a turkey, chickens, partridges, and pigeons, take light bread enough to make three gills of fine crumbs. Cut off the crust and lay by itself in just enough boiling water to soften it. Rub the soft part into fine crumbs between your hands; put in a teaspoonful of salt, one or two of powdered sweet marjoram, a little pepper, and a piece of butter half as large as an egg; add the softened crusts, and mix the whole together very thoroughly. If it is not moist enough, add a spoonful or two of milk. Taste it, and if there is not seasoning enough, add more.
To put it into the fowl neatly, and without waste, use a teaspoon.
If stuffing is made of pounded crackers, the seasoning is the same, but crackers swell so much that two gills will be plenty for a turkey. Milk will be necessary to mix it, and also a beaten egg to make it cohere. Some people prefer dressing made of crackers, but it is hard and not as healthy as that which is made of good bread, without an egg.
Stuffing for ducks is usually made with a little finely chopped onion in it. For a goose, sage should be used instead of sweet-marjoram.
For a pig, or a shoulder of fresh pork, make a dressing without butter, moistened with milk, and seasoned with pepper, salt, and a good deal of powdered sage. This tends to prevent the deleterious effects of such rich meat upon the stomach.
For a dressing for alamode beef, and stewed lamb, salt pork, chopped fine, is substituted for butter, and for a fillet of veal it is very well to make it in the same way.
VEGETABLES AND SAUCES APPROPRIATE TO DIFFERENT MEATS.
Potatoes are good with all meats. With fowls they are nicest mashed. Sweet potatoes are most appropriate with roast meat, as also are onions, winter squash, cucumbers, and asparagus.
Carrots, parsnips, turnips, greens, and cabbage are eaten with boiled meat; and corn, beets, peas, and beans are appropriate to either boiled or roasted meat. Mashed turnip is good with roasted pork, and with boiled meats.