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Forcemeat for Turkey (roast)

Take of lean veal, or the flesh of an old fowl, a couple of ounces; free it from skin and sinew. Pound it in a mortar, with two ounces of shredded suet, the same of bread-crumbs, a dessert-spoonful of minced parsley, a large tea-spoonful of lemon-thyme, an onion, and the grated rind of half a lemon. Flavour delicately with pepper and salt, and pound and bind together with two beaten eggs. A richer and better forcemeat is made by the addition of ham, tongue, anchovy, or the minced flesh, without the beards, of a dozen oysters Pork sausage-meat is commonly used to stuff the crop.