Meat Stuffing.
This stuffing is best made with veal, and almost an equal quantity of bacon chopped fine. Put in a quarter of its volume of white softened bread-crumbs, pressed out well; add a little chopped onion, parsley, or mushrooms; season highly.
If the fish should be baked with wine, this dressing can be used, viz.:
Soak about three slices of bread. When the water is well pressed out, season it with salt, a little cayenne, a little mace, and moisten it with port-wine or sherry; add the juice and the grated rind of half a lemon.