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Sausage-Meat Stuffing

Take equal weights of lean and fat pork. Mince finely, first separately and afterwards together, and mix with them a third of their weight in finely-grated bread-crumbs. Season the mixture with pepper, salt, and pounded mace, and bind it together with yolk of egg. When the ingredients are thoroughly blended, the forcemeat is ready for use. If liked, a little powdered mace and a small proportion of chopped sage can be added to the preparation. Probable cost, one pound of stuffing, 1s. Sufficient for a moderate-sized turkey.