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Veal Forcemeat Stuffing for Fish

Make four ounces of bread panada and mix with it four ounces of finely-minced cooked veal, two ounces of chopped fat salt pork and suet, the juice of half a lemon, one-half teaspoonful each of powdered savoury and thyme and a little ground mace; add a seasoning of salt and pepper and bind the whole with a beaten egg. The stuffing is then ready for use. Of course it can be made in larger or smaller quantities, according to the size of the fish. Veal Forcemeat (for Boiled Turkey).

Take one-half pound of lean veal, chop it fine with a small quantity of beef suet, a few oysters, and two anchovies, and add some breadcrumbs mixed with the yolks of eggs and a few herbs. When the turkey is prepared for boiling, stuff the crop with the forcemeat, and boil.