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Classic
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page 67
STUFFING FOR VEAL, ROAST TURKEY.
Mince a quarter of a pound of beef-suet, or marrow, the same weight of
bread-crumbs, some parsley, a small quantity of grated lemon peel, and a little
grated nutmeg. Add some pepper and salt, and pound it well with two eggs. For
boiled turkey, add the soft part of a dozen oysters, and a little grated ham or
tongue.
STUFFING FOR A GOOSE OR DUCK.
Chop about two ounces of onion very fine, an ounce of green sage leaves; mix
these with four ounces of bread-crumbs, an egg, and a little pepper and salt.
TO ROAST A SADDLE OF VENISON.
To preserve the fat, make a paste of flour and water, as much as will cover the
venison; wipe the meat dry, rub some butter over a large sheet of paper, and
cover the venison with it; then roll out the paste about three-quarters of an
inch thick, and lay this all over the fat side, and cover it well with three or
four sheets of strong, white paper, and tie it down securely. Have a strong
fire, and baste the venison as soon as you lay it down to roast. It must be well
basted all the time. A quarter of an hour before it is done, the string must be
cut, and the paste carefully taken off; then baste it with butter, dredge it
lightly with flour, and, when the froth rises, and it is a light brown
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