Ordinary Veal Stuffing

Ingredients

• Chop up half a pound of beef suet very fine
• I substitute butter — four ounces
• eight ounces of bread-crumbs
• two tablespoonfuls of finely-chopped parsley
• two teaspoonfuls of equal quantities of powdered thyme
• and marjoram
• a suspicion of lemon-peel grated
• the juice of half a lemon
• a quarter of a nutmeg
• a teaspoonful of salt
• one-sixth of one of pepper
• bind with two yolks of eggs

Method

1. 1

   Chop suet finely and mix with breadcrumbs, parsley, thyme, marjoram, lemon peel, lemon juice, nutmeg, salt, and pepper.

2. 2

   Bind with egg yolks.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 69. The excerpt below is the record exactly as published.

the juice of half a lemon, and bind the whole with the yolks of two eggs ; used for turkey, roasted or boiled, or may be fried in balls to garnish. SAGE AND OKIOJsr FORCEMEAT, for ducks, pork and goose. Boil some white onions till half done ; chop them fine ; put as much 'bread-crumbs as there is chopped onion, and to about a pint of stuffing put about ten sage-leaves, dried till they powder easily. Season with salt and pepper, highly. ORDINARY YEAL-STUFFIJSTG — (sOYER's). Chop up half a pound of beef suet very fine (I sub- stitute butter — four ounces); put it in a bowl with eight ounces of bread-crumbs, two tablespoonfuls of finely-chopped parsley, two teaspoonfuls of equal quan- tities of powdered thyme and marjoram, a suspicion of lemon-peel grated, and the juice of half a lemon, a Forcemeats, — Stuffing, 1 3 3 quarter of a nutmeg, and a teaspoonful of salt ; one- sixth of one of pepper ; bind with two yolks of eggs

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