A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Common Stuffing, or Forcemeat

1 page in this part of The British Cookery Book.

Common Stuffing, or Forcemeat

332. Take three or four ounces of suet, with an equal quantity of veal (or if for turkeys, chopped oysters), two ounces of finely-grated…

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