Cookery for every household

Beard the oysters, put the beards into a small saucepan with any liquor, bring them to the boil, and simmer a few minutes to extract the flavour. Then strain and reserve the liquor. Put the breadcrumbs into a basin, add the butter slightly melted, then the oysters broken in small pieces and the seasonings. Mix all together and add enough beaten egg and oyster liquor to make the stuffing of a softish consistency. This may be used for stuffing either fish or poultry. Note. — Shrimp stuffing can be made in the same way. 2 or 3 pigeon livers. 3 table-sps. breadcrumbs. 2 oz. fat bacon. 1276. Forcemeat for Pigeon 1 tea-sp. chopped shallot. Pepper. Salt. A pinch of nutmeg. 1 yolk of egg. Parboil the livers and chop them finely. Mix them with the bacon, also chopped, the shallot and bread-crumbs. Season to taste with pepper, salt, and a pinch of nutmeg, and bind together with the yolk of egg and a little stock or milk if necessary. 1277. Potato Stuffing Pepper. Salt. 1 egg or 2 table-sps. cream. 1 lb. cooked potatoes. 2 oz. butter or dripping. 1 Spanish onion. The potatoes should be dry and mealy. Mash them up with a fork or rub them through a sieve. Melt the dripping or butter in a saucepan, put in the onion finely chopped and cook it 5 or 10 minutes. Then add it to the potato, season well and add the egg well beaten, or the cream. Mix all together. The egg or cream may be omitted if a plainer stuffing is wished. Sometimes a little powdered sage or other herb is added. 2 large Spanish onions. I lb. bread-crumbs. 1 tea-sp. powdered sage. 1 oz. butter. Sage and Onion Stuffing Salt. Pepper. A pinch of nutmeg. A pinch of castor sugar. Peel the onions and cut them in thick slices. Put them into a saucepan, sprinkle them well with salt and cover with hot water. Bring to the boil, cook 5 minutes and strain off this water. Cover again with hot water and boil slowly for i hour, or until the onions are half cooked. Then drain, press the onions as dry as possible and chop them finely. Put them into a basin with the bread-crumbs and add the sage finely powdered, seasoning, and the butter melted. Mix together and use as directed, Note. — This stuffing is used principally for roast goose, roast duck, and roast pork. If fresh sage is used, the leaves must be boiled a few minutes, then dried and chopped finely. 1279. Sausage Stuffing \ lb. sausage meat. | lb. stale bread. A little hot milk or water. 2 table- sps. chopped onion. 1 oz. butter or dripping. Seasoning. 1 dessert- sp. chopped parsley. 1 egg- Soak the bread in the milk or water until soft, and then squeeze it as dry as possible. Melt the butter or dripping in a small saucepan, put in the chopped onion and cook it 5 or 10 minutes without browning. Then mix all the ingredients together, binding with the egg well beaten. The onion and butter may be omitted. 1280, 1 oz. butter. 2 or 3 tomatoes. 1 dessert-sp. chopped onion. Tomato Stuffing 1 cupful bread-crumbs. 1 egg and 1 yolk. Salt. Pepper.