Ordinary Stuffing for Turkey or Veal

Ingredients

• six ounces of dry, well sifted, stale bread-crumbs
• a dessert-spoonful of chopped thyme (green)
• one of marjoram (green)
• a table-spoonful of the dried leaves powdered
• a heaped up table-spoonful of minced parsley
• three ounces of fresh beef-suet, or butter
• three well-beaten eggs
• dust the whole well with salt and pepper

Method

1. 1

   Mix the bread-crumbs, chopped thyme, marjoram, minced parsley, and suet or butter in a large dish.

2. 2

   Dust with salt and pepper, then bind the mixture with the beaten eggs.

3. 3

   Ensure all ingredients are finely minced and well incorporated.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 62. The excerpt below is the record exactly as published.

six ounces of dry, well sifted, stale bread-crumbs : measure a dessert-spoonful of chopped thyme (green) and one of marjoram (green), or take a table-spoonful of the di^ied leaves powdered — half and half : you must powder the leaves to get rid of atoms of stalk and stick : mince the parsley fine to the extent of a heaped up table-spoonful : chop up three ounces of fresh beef-suet, or butter if suet cannot be got : mix all these together with two spoons in a large dish, and dust the whole well with salt and pepper, lastly, binding the mixtiu^e with three well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.