Stuffing For Veal Recipe

Poor Roger Fowler, who'd a generous mind,

Nor would submit to have his hand confined,

But aimed at all,--yet never could excel

In anything but _stuffing of his veal_.

Good stuffing has always been considered a chief thing in cookery. Mince

a quarter of a pound of beef suet or marrow, the same weight of

breadcrumbs, two drachms of parsley leaves, a drachm and a half of sweet

marjoram or lemon thyme, and the same of grated lemon-peel and onion

chopped as fine as possible, a little pepper and salt; pound thoroughly

together with the yolk and white of two eggs, and secure it in the veal

with a skewer, or sew it in with a bit of thread.