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Oysters, Forcemeat of, for Boiled Fowls or Turkeys

Grate four ounces of the crumb of a stale loaf of bread very finely. Add half a tea-spoonful of salt, half a tea-spoonful of white pepper, half a tea-spoonful of pounded mace, a pinch of cayenne, two ounces of fresh butter, broken into small pieces (or if preferred, four ounces of finely-shredded beef-suet, though the forcemeat will not then be so delicate), the grated rind of half a small lemon, and a table-spoonful of chopped parsley. When these ingredients are thoroughly mixed, stir in a dozen plump oysters, which have been bearded and cut into small pieces, and bind the preparation together with the yolk of an egg and a little of the oyster liquid. If forcemeat balls are required, the mixture should be pounded in a mortar until reduced to a smooth paste. Oyster-sauce should always be served with oyster-forcemeat. Time, half an hour to prepare. Probable cost, 2s. Sufficient to stuff a large fowl.