N.B. If not of sufficient stiffness, it falls to pieces, and makes soup, &c. grouty and very unsightly.

Sweetbreads and tongues are the favourite materials for forcemeat.

MATERIALS USED FOR FORCEMEAT, STUFFINGS, &C.

Spirit.
Common thyme.











Fresh and green, or in dried powder ([No. 461]).
Lemon-thyme.
Orange-thyme.
Sweet marjoram.
Summer and
Winter savoury.
Sage.
Tarragon ([No. 396]).
Chervil.
Burnet ([No. 399]).
Basil ([No. 397]).
Bay-leaf.
Truffles and
Morells.
Mushroom powder ([No. 439]).
Leeks.
Onions.
Eschalot ([No. 402]).
Garlic.
Lemon-peel (see Nos. [407] and [408]).
Shrimps ([No. 175])
Prawns.
Crabs.
Lobsters (Nos. [176] and [178]).
Oysters.
Anchovy ([No. 433]).
Dressed TONGUE (see [N.B.] to [No. 373]).
Ham.
Bacon.
Black or white pepper.
Allspice.
Mace.
Cinnamon
Ginger.
Nutmegs.
Cloves.
Capers and pickles (minced or pounded)
Savoury powder ([No. 465]).
Soup herb powder ([No. 467]).
Curry powder ([No. 455]).
Cayenne ([No. 404]).
Zest ([No. 255]).
Substances.
Flour.
Crumbs of bread.
Parsley (see [N.B.] to [No. 261]).
Spinage.
Boiled onion.
Mashed potatoes ([No. 106]).
Yelks of hard eggs ([No. 574]).
Mutton.
Beef.
Veal suet,[263-*] or marrow.
Calf’s udder, or brains.
Parboiled sweetbread.
Veal, minced and pounded, and
Potted meats, &c. ([No. 503].)

For liquids, you have meat gravy, lemon-juice, syrup of lemons (Nos. [391] and [477]), essence of anchovy ([No. 433]), the various vegetable essences ([No. 407]), mushroom catchup ([No. 439]), and the whites and yelks of eggs, wines, and the essence of spices.

Stuffing for Veal, roast Turkey, Fowl, &c.—(No. 374.)

Mince a quarter of a pound of beef suet (beef marrow is better), the same weight of bread-crumbs, two drachms of parsley-leaves, a drachm and a half of sweet marjoram or lemon-thyme, and the same of grated lemon-peel and onion chopped as fine as possible, a little pepper and salt; pound thoroughly together with the yelk and white of two eggs, and secure it in the veal with a skewer, or sew it in with a bit of thread.

Make some of it into balls or sausages; flour them, and boil, or fry them, and send them up as a garnish, or in a side dish, with roast poultry, veal, or cutlets, &c.

N.B. This is about the quantity for a turkey poult: a very large turkey will take nearly twice as much. To the above may be added an ounce of dressed ham; or use equal parts of the above stuffing and pork sausage meat ([No. 87].) pounded well together.

Obs. Good stuffing has always been considered a chef-d’œuvre in cookery: it has given immortality to