Stuffing for Poultry

Name: Stuffing for Poultry
Cuisine: United Kingdom
Ingredients: parsley leaves 2 drams; bread-crumbs 4 oz.; Beef suet (marrow is better) 4 oz.; onion or shallot 1; grated lemon peel 1½ drams; sweet marjoram or lemon thyme 1½ drams; sweet marjoram or lemon thyme 1½ drams; salt ½ teaspoonful; pepper ¼ teaspoonful; nutmeg, just a little; onion or shallot 1; an ounce of cooked ham finely minced is an improvement.; eggs 2

Mary Eaton, Bungay, Suffolk, 1823

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Beef suet (marrow is better) 4 oz.
bread-crumbs 4 oz.
parsley leaves

Europe
United Kingdom
Main course

Method

Finely chop the suet, herbs, etc.
Pound all the ingredients together thoroughly.
Beat up the eggs lightly and incorporate them with the rest of the ingredients little by little as you pound them.