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Turkey, Forcemeat Of

Shred very finely four ounces of beef suet or beef marrow; add four ounces of finely-grated bread-crumbs, a quarter of an ounce of mixed savoury herbs, of which two-thirds should be parsley and the remainder sweet marjoram or lemon thyme, a quarter of an ounce of fresh lemon-rind finely grated, and a little nutmeg, pepper, salt, and cayenne. Mix these ingredients thoroughly, and bind them together with the yolks and whites of two eggs. A large turkey will require double the quantity of forcemeat which the above ingredients will make, and many cooks use equal weights of sausagemeat and forcemeat well mixed together. Or shred finely four ounces of beef suet, and add four ounces of grated bread-crumbs, four ounces of lean uncooked veal, a quarter of an ounce of chopped parsley, a pinch of powdered thyme, a shallot finely minced, and a little pepper, salt, and powdered mace. Pound the ingredients thoroughly, and bind the mixture together with the unbeaten yolk of an egg. Or mix the above ingredients, and add a dozen bearded oysters finely minced, and a filleted anchovy, or two ounces of cooked lean ham or tongue finely grated. Tinned oysters may be used instead of fresh ones. Oyster sauce should be used with this forcemeat, which is suitable for a boiled turkey. Time, twenty minutes to prepare.