The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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FORCEMEATS OR STUFFING.                         505
quantities of beef suet (chopped very fine) and bread crumbs, and 1-4 the quantity of either of chopped parsley, a tablespoonful of each of powdered thyme and marjoram, a bay leaf, the rind of one lemon grated, and the juice of half an one, 1-4 grated nutmeg, pepper and salt to taste, then stir well into the whole three well beaten eggs; if used to fill turkey or fish add more chopped parsley,
Stuffing of Fish.—This can be made of the flesh of almost any kind offish, namely, the pike, salmon, haddock, sole, trout, and the whiting. The flesh of either after the skin is removed, should be beaten to a pulp in a mortar, then take it and form it to a ball, then take a piece of panada about one-third the size of the ball, and pound that well, then add a tablespoonful of butter, then mix thor­oughly with the panada, then put in the fish, season to taste with pepper and salt and a little grated nutmeg; then mix all well to­gether, then slowly add three whole well beaten eggs and the yolks of two. This forms excellent stuffing for any kind offish.
For Fish.—Chip, and afterwards pound in a mortar, any kind of fish, adding an anchovy or two, or a teaspoonful of the essence of anchovies (but do not allow the taste to prevail) and the yolk of a hard boiled egg; if for the maigre, pound butter with it; but other­wise, the fat of bacon pounded separately and then mixed; add a third portion of bread, prepared by previously pounding and soak­ing, and mix the whole up with raw eggs.
Corn Bread Stuffing for Turkeys and Chickens.—Take the crumb of corn bread and make it rich with new butter, suet, or lard, pepper, salt, and onions. It is an excellent stuffing.
Stuffing for Turkey or Chicken.—Mrs. J. D. Thornton, Col. —A loaf of bread grated or broken very fine, seasoned only with pepper and salt, and thoroughly moistoned with fresh butter, well rubbed into it.
Oysters make an excellent Stuffing for Turkey, Goose or Young Fowls.—Having prepared a young fat fowl for boiling, fill the body and breast with oysters, flavored with some pounded mace. Sew up the places to keep them in. Put the fowl in a tall, straight jar, and cover closely, then set the jar in a kettle of water setting over the fire, and let it boil for at least 1 1-2 hours after it has be­gun to boil hard, stick a fork in the fowl, and if the holes close up, then it it is done, take it up, and keep it hot while you prepare the gravy from the juice left in the jar. Pour this in a sauce pan, beat 2 yolks of egg in a half cup of new cream, and add a large table­spoonful of butter formed into a paste with flour; mix this with the gravy in the saucepan. If cream is not to be had, double your por­tion of butter. After scalding this over the fire, continue to skim it well, and add 20 oysters or more chopped fine, when the gravy