eces and put them in a frying pan, with two finely
chopped shallots, two ounces of fat ham, also chopped thyme, grated
nutmeg, pepper, salt and a small lump of butter. Toss it about over the
fire until partly cooked. Then take it off and leave it until cold.
Pound in a mortar, then it is ready to use.

~CHICKEN STUFFING~--Take the heart, liver, and gizzard of a fowl, chop
fine, season to taste and mix with boiled rice, worked up with a little
butter. Stuff the chicken with this.

~GIBLET STUFFING FOR TURKEY~--Put the giblets in a saucepan over the
fire with boiling water to cover, sprinkle over a teaspoonful of salt
and a quarter of a teaspoonful of pepper and boil gently until tender.
Save the water in which the giblets were boiled to use for gravy. Chop
the giblets quite fine, put them in a frying pan over the fire with four
ounces of butter, two breakfast cups of stale breadcrumbs and a good
seasoning of salt, pepper and any powdered sweet herbs except sage. Stir
all these ingredients together until they are of a light brown, add a
wine glass of sherry or Madeira wine, and the force meat is ready for
use.

~PICKLED PORK STUFFING FOR TURKEYS~--Chop up very fine a quarter of a
pound of fat and lean salted pork, break quite fine a couple of
breakfast cupfuls of bread and put them in a frying pan over the fire
with two heaping tablespoonfuls of butter, fry to a brown and season
with salt, pepper and any sweet herbs except sage.

~POTATO STUFFING~--Cut some peeled raw potatoes into slices of moderate
thickness and then cut into squares, rinse with cold water, drain and
place them in a saucepan with a couple of ounces of butter, a chopped
onion and one or two tablespoonfuls of chopped parsley, a little salt
and pepper and grated nutmeg, place the lid on the pan, keeping the pan
at the side of the fire and shaking contents occasionally until nearly
cooked, then chop fine an equal quantity of pig's liver and stir into
the potatoes a few minutes before serving.

~STUFFING FOR BIRDS~--Peel two large onions, parboil them, then drain
and chop them fine. Soak one breakfast cup of bread crumbs in as much
milk as they will absorb without becoming too soft. Pour four ounces of
butter in a stewpan, place it over the fire, and when the butter is
melted put in the onions, breadcrumbs and one tablespoon of chopped
parsley, pepper and salt to taste. Add a small quantity of grated
nutmeg. Add the beaten yolks of two eggs and