_Ingredients._—6 oz. of lean pork, 6 oz. of fat pork, both weighed
after being chopped (beef-suet may be substituted for the latter), 2
oz. of bread-crumbs, 1 small tablespoonful of minced sage, 1 blade
of pounded mace, salt and pepper to taste, 1 egg. _Mode._—Chop the
meat and fat very finely, mix with them the other ingredients, taking
care that the whole is thoroughly incorporated. Moisten with the egg,
and the stuffing will be ready for use. Equal quantities of this
stuffing and forcemeat will be found to answer very well, as the herbs,
lemon-peel, &c., in the latter, impart a very delicious flavour to the
sausage-meat. As preparations, however, like stuffings and forcemeats,
are matters to be decided by individual palates, they must be left,
to a great extent, to the discrimination of the cook, who should study
her employer’s taste in this as in every other respect. _Average cost_,
9_d._ _Sufficient_ for a small turkey.