Veal Stuffing.

• Ingredients—3 tablespoonfuls of bread-crumbs.
• 1 tablespoonful of finely-chopped suet.
• 1 dessertspoonful of finely-chopped parsley.
• 1 teaspoonful of dried and powdered thyme and marjoram.
• 1 egg.
• Pepper and salt.

Method.—Mix all the ingredients with the egg well beaten.

A little grated lemon rind and juice improves the flavour.

Sage-and-Onion Stuffing.

• Ingredients—4 onions.
• ¼lb. of bread-crumbs.
• 7 sage leaves.
• 1oz. of butter.
• Pepper and salt.

Method.—Blanch the onions by putting them into cold water, and bringing it to the boil; boil for five minutes, and then throw the water away.

Rinse the onions and put them into another saucepan of water, and boil for about one hour until they are quite tender; five minutes before taking them up put in the sage leaves.

Drain the onions and sage leaves, and chop them finely; then mix them with the bread-crumbs, pepper and salt.

Quenelle Forcemeat.

See Quenelles of Veal.

Forcemeat Balls.

These are made with veal stuffing. Shape it into balls and bake them in the oven. If they are served with hare, the liver is chopped and mixed with the forcemeat.

Imitation Foie Gras.

• Ingredients—½lb. of calf's liver.
• ¼lb. of bacon.
• A piece of carrot, turnip, and onion.
• A sprig of parsley, thyme, and marjoram.
• A bay leaf.
• Pepper and salt.

Method.—Slice the liver, bacon, and vegetables.

Put them into a frying-pan and cook (turning frequently) until the liver is quite tender.

Care must be taken that the liver does not fry brown.

Put the whole contents of the frying-pan into a mortar and pound well. Then rub the mixture through a hair sieve.