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

Stuffing or Forcemeat for Fowl or Veal

1 page in this part of The British Cookery Book.

Stuffing or Forcemeat for Fowl or Veal

333. Shred a little ham or gammon, some cold veal or fowl, some beef-suet, a small quantity of onion, some parsley, a little lemon-peel…

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