Veal Stuffing

Ingredients

• a quarter of a pound of suet
• a couple of ounces of lean ham
• a good brimming teaspoonful of parsley
• a dessert-spoonful of mixed sweet herbs
• a very slight quantity of cayenne pepper
• a very slight quantity of nutmeg
• say five ounces of bread-crumbs
• a couple of eggs
• a small quantity of lemon-peel

Method

1. 1

   Chop the suet and ham finely.

2. 2

   Mix with parsley, mixed sweet herbs, cayenne pepper, nutmeg, bread-crumbs, and eggs.

3. 3

   Optionally add finely chopped lemon-peel.

4. 4

   Ensure not to add too much lemon to avoid overpowering the flavor.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 108. The excerpt below is the record exactly as published.

a quarter of a pound of suet, a couple of ounces of lean ham, and a good brim- ming teaspoonful of parsley, add a dessert-spoonful of mixed sweet herbs, and a very slight quantity of cayenne pepper and nutmeg, as well as say five ounces of bread-crumbs and a couple of eggs. In addition to this many cooks add a small quantity of lemon-peel. Various directions will be found in cookery-books for the addition of lemon- peel to veal-stuffing. These directions vary considerably from the quantity I have named — from the rind of half a lemon down to some thin strips of lemon-peel, which is of course a matter of taste, but I would warn cooks against adding too much lemon. There is no doubt that the general mistake made is in putting in too much rather than too little lemon - peel. When chopped, lemon-peel is used as a flavour for force- meat. I dare say many persons can re- call how, after dining off a joint of veal with stuffing, or roast turkey, or boiled turkey with veal - stuffing, for many hours after their dinner they have still tasted the stuffing ; indeed, in somecascs, I have known persons who complained of tasting the stuffing on the following day. When this is the case it is obvious that something is not as it should be. I think the fault will be found in the fact that too much lemon has been added to the stuffing. When persons are sensitive as to the flavour of lemon, it is best to make the stuffing without lemon-peel, and the lemon-peel, when it is used, must be chopped very fine. Cooks, when they chop suet, know the advantage of having a little flour, which prevents the suet from sticking to the knife. In chopping lemon-peel for making stuffing it is desirable to add a little salt, which will enable the cook to chop it fine with much greater facility, or the peel can be grated on a grater. It is also best when making veal-stuffing to mince or chop the lemon-peel by itself, and not to let it take its chance of being chopped with the other ingre- dients. I may here add thafy when lemon-peel is chopped for the purpose of making sweets, some powdered sugar can be used instead of salt to facilitate the chopping. In giving this receipt for making veal-stuffing I have men- tioned a dessert-spoonful of mixed sweet herbs

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