Stuffing for Veal, Roast Turkey or Hare

Name: Stuffing for Veal, Roast Turkey or Hare
Cuisine: United Kingdom
Ingredients: grated lemon peel, a little; raw egg or milk to bind.; pepper ¼ teaspoonful; salt ½ teaspoonful; raw egg or milk to bind.; finely chopped beef suet 4 oz.; Bread-crumbs 4 oz.; nutmeg; anchovy 1 boned and minced; finely chopped parsley and sweet herbs 1 teaspoonful of each; finely chopped parsley and sweet herbs 1 teaspoonful of each

Mary Eaton, Bungay, Suffolk, 1823

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Bread-crumbs 4 oz.
finely chopped beef suet 4 oz.
finely chopped parsley

Europe
United Kingdom
Main course

Method

Pound all together and moisten with egg or milk.