stir the mixture over the
fire until it is reduced to a paste, without allowing it to boil. The
stuffing is then ready. It can be made in larger or smaller quantities
according to the number of the birds to be stuffed.

~STUFFING FOR BOILED TURKEY OR RABBIT~--Remove the outer peel of one
pound of chestnuts, then put them in boiling water until the inner skins
can easily be removed, then trim them and put them into small lined
saucepan, cover them with broth and boil until the pulp and the broth
has been well reduced. Pass the chestnuts through a fine wire sieve.
Chop fine one-fourth pound of cold boiled fat bacon and mix it with the
chestnut puree, season to taste with salt, pepper and minced lemon peel.
The stuffing will then be ready to serve.

~STUFFING FOR DUCKS~--Peel a fair size onion and sour cooking apple,
chop them both very fine, and mix them with six ounces of finely grated
stale breadcrumbs, one scant tablespoonful of sage leaves either
powdered or finely mixed, one tablespoon butter, a little salt and
butter. Bind the whole together with a beaten egg and it is then ready
for the ducks.

~STUFFING FOR FISH~--Weigh two pounds of breadcrumbs without the crusts,
and cut it into small squares, mix in one-half tablespoon of powdered
curry and a liberal quantity of salt and pepper. Dissolve six ounces of
butter in one-half pint of warm water and beat in the yolks of four
eggs. Pour the liquid mixture over the bread and stir it well, but do
not mash it. It is then ready to serve.

~STUFFING FOR FOWLS~--Trim off the crusts from two pounds of bread, put
the crumbs into a basin of cold water, soak it for five minutes then
turn it onto a sieve and drain well, pressing out the water with a
plate. When nearly dry cut the bread into small squares and season it
well with powdered sage, salt and pepper. Warm one breakfast cupful of
butter, beat in an egg and three teacupfuls of warm water and pour it
over the bread, stirring it lightly, but not mashing it. Allow it to
soak for ten minutes and the stuffing will then be ready to serve.

~STUFFING FOR GOOSE~--Roast fifty chestnuts, using care not to let them
burn, remove the inner and outer peels and chop them fine. Chop the
goose's liver, put it in a saucepan with one-half tablespoonful of
chopped parsley, shallots, chives, and a little garlic and about two
ounces of butter, fry them for a few minutes, then put in the chopped
chestnuts with one pound of sausage