Stuffing
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Use fresh herbs for best results; add spinach coloring if using dried herbs.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 136. The excerpt below is the record exactly as published.
STUFFING. If Stuffing is properly made it will in every case cut clean with the meat, instead of falling into the dish in a messy, half- cooked, and wholly distasteful condition. Wyvern’s recipe for ordinary Stuffing is by far the best with which I am acquainted. It is essential to have all the ingredients chopped or minced as finely as possible, and it is quite as essential that the herbs should 202 STUFFING be first well scalded, and then thoroughly dried in a cloth, before they are minced. This Stuffing, which is used for turkey, hare, or veal, ought to look green and be made from fresh herbs. But if dried herbs have to be used a little spinach colouring must be added, or the stuffing will have a raw look. Weigh six ounces of dry, well sifted, stale breadcrumbs. Measure either a dessertspoonful of chopped green thyme and of green marjoram, or, if dried, take a tablespoonfyl of the powdered leaves, half of each. Sift the herbs to get rid of atoms of stalk. Mince finely enough parsley to fill a heaped-up table- spoonful. Chop up three ounces of fresh beef suet and the very finely pared rind of half a lemon. Mix all together with a wooden spoon in a large bowl, and dust well with salt and mignonette pepper. Lastly, bind the mixture with two well- beaten egg
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