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Stuffing

Stuffing is but a homely name for forcemeat, for the preparation of which various recipes are given under their appropriate headings. In making forcemeat great care should be taken that the ingredients are equally and smoothly mixed, that no one particular herb or spice overpowers the flavour of the rest; and that the seasoning is suited to the dish it is intended to accompany. Forcemeats should be of such a consistency that they can be cut through with a knife, yet they should neither be heavy nor dry. When they are made up into balls these should never be larger than a small nutmeg. When intended for soups or ragouts, they should be cooked before being added to the dish. They will need to be fried till brown for brown sauce, and boiled for three minutes for white sauce.