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Fowl, Boned and Stuffed

Pound together in a mortar, after being minced, equal quantities of fat bacon and lean ham (two ounces of each), and four ounces of veal. Mix with these a small cup of bread-crumbs, and season with pepper, salt, and nutmeg. Bind with the yolks of two eggs. Bone a fine fowl, without disfiguring the skin, press this forcemeat into it; tie it into a nice shape, and stew in some white stock. It may be served with any white sauce, and with sliced lemon as a garnish. Time, one hour to stew. Probable cost, 3s. 6d. Sufficient for four or five persons.