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Veal and Lamb

Soak half a pound of bread in tepid water, then squeeze it dry; put two ounces of butter into a stew pan, and when hot, a half of a very small onion minced slightly; then add the bread, with a half teaspoonful of powdered thyme , half teaspoonful of powdered sage, pepper, salt, and a gill of stock; stir it over the fire until it leaves the bottom and sides, then mix in one egg. The chestnut stuffing is made by adding chestnuts to the ordinary stuffing; they are put on the fire in a saucepan to burst the skins, they are then boiled in very salted water or stock; some are also put into the sauce. For oyster dressing or stuffing add plenty of whole oysters (not chopped) to the ordinary turkey bread stuffing; it should be well seasoned, or the oysters will taste insipid.