“Poor Roger Fowler, who’d a generous mind,
Nor would submit to have his hand confin’d,
But aimed at all,—yet never could excel
In any thing but stuffing of his veal.”
King’s Art of Cookery, p. 113.
Veal Forcemeat.—(No. 375.)
Of undressed lean veal (after you have scraped it quite fine, and free from skin and sinews), two ounces, the same quantity of beef or veal suet, and the same of bread-crumbs; chop fine two drachms of parsley, one of lemon-peel, one of sweet herbs, one of onion, and half a drachm of mace, or allspice, beaten to fine powder; pound all together in a mortar; break into it the yelk and white of an egg; rub it all up well together, and season it with a little pepper and salt.
Obs.—This may be made more savoury by the addition of cold boiled pickled tongue, anchovy, eschalot, Cayenne or curry powder, &c.
Stuffing for Turkeys or Fowls, &c.—(No. 377.)
Take the foregoing composition for the roast turkey, or add the soft part of a dozen oysters to it: an anchovy, or a little grated ham, or tongue, if you like it, is still more relishing. Fill the craw of the fowl, &c.; but do not cram it so as to disfigure its shape.
Pork sausage meat is sometimes used to stuff turkeys and fowls; or fried, and sent up as a garnish.
Goose or Duck Stuffing.—(No. 378.)
Chop very fine about two ounces of onion, of green sage-leaves about an ounce (both unboiled), four ounces of bread-crumbs, a bit of butter about as big as a walnut, &c., the yelk and white of an egg, and a little pepper and salt: some add to this a minced apple.
For another, see roasted goose and duck (Nos. [59] and [61]), which latter we like as forcemeat-balls for mock turtle; then add a little lemon-peel, and warm it with Cayenne.