Miscellaneous
Stuffing for Veal
Poor Roger Fowler, who’d a generous mind,
Nor would submit to have his hand confined,
But aimed at all,—yet never could excel
In anything but stuffing of his veal.
Good stuffing has always been considered a chief thing in cookery. Mince a quarter of a pound of beef suet or marrow, the same weight of breadcrumbs, two drachms of parsley leaves, a drachm and a half of sweet marjoram or lemon thyme, and the same of grated lemon-peel and onion chopped as fine as possible, a little pepper and salt; pound thoroughly together with the yolk and white of two eggs, and secure it in the veal with a skewer, or sew it in with a bit of thread.