Finely chop the onion and bacon and lightly fry them together. Prepare the bowl of breadcrumbs yourself (bought ones are no good) and add the suet, bacon, onion, thyme, parsley, pepper, salt, the juice of half the lemon and a little grated rind. Lightly beat the egg and mix it into the mixture to bind it.
This is an ideal stuffing for chicken or turkey. When my mother, Elsie, makes it, she stuffs the neck end of the bird and sews it in. It then expands a bit and cooks solid so that it can be carved into thin slices.
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