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.
Chop ½ lb. of beef or veal suet, mix it with 4 oz. bread-crumbs, chopped parsley, thyme, marjoram, a bay leaf, salt and pepper, and 3 eggs.
Mix together 4 oz. bread-crumbs, 2 oz. onion, parboiled, ½ oz. sage leaves, pepper and salt.—Or: the liver, some bread-crumbs, butter the size of a walnut, a sage leaf or two, a sprig of lemon thyme, pepper and salt.
About 2 oz. beef suet, 1 drachm of parsley leaves, the same of marjoram, lemon thyme, lemon peel, ½ a drachm of eschalot, and nutmeg, pepper, and salt; (an anchovy, and cayenne if you choose), mix with an egg; it must be a stiff stuffing; add the liver, parboiled and minced.
Pound a piece of veal with an equal quantity of udder, or a third part the quantity of butter; moisten bread-crumbs with milk; (or soak a piece of bread in warm milk), then mix in a little chopped parsley and eschalot, pound it together to a smooth paste; rub through a sieve, and when cold mix it with the veal and udder, and the yolks of three hard-boiled eggs; season with salt, pepper, curry powder or cayenne, add the raw yolks of two eggs, and mix well together in a mortar. This does for small balls to fry, or to boil in soup.
