A Course of Lectures on the Principles of Domestic Economy and Cookery

out of it. And as I say, if you get the butcher to do it, it will not make any difference to you if it does take time. Always in sewing meat or poultry, ladies, take very large stitches, not with fine thread. Use cord, so that you can see where the threads are when the meat is done. Any kind of a large needle will answer for sewing, large enough to carry your cord. Always leave long ends too. To stuff the meat, season it nicely with pepper and salt and any herb that you are going to use in making stuffing. Sage, of course, would be very good with fat meat; put onion in the stuffing to make it imitate duck. For a force meat of bread, a teaspoonful of chopped onion; fry it in a tablespoonful of butter until it is light brown. While the onion is frying soak a cupful of stale bread in cold water until it is soft, then squeeze out the water. Put the soaked bread with the fried onion, add a teaspoonful of salt, a teaspoonful of any herb that you decide for seasoning, any dried sweet herb, half a saltspoonful of pepper, and stir all these ingredients over the fire until they are scalding hot. Use that force meat for stuffing any kind of meat or poultry. Of course there are a great many ways of making force meats; this is only one, and a very simple one. Another good stuffing for duck or for this dish, if you wish it more closely to imitate duck, would be to increase the quantity of onion--use much more onion, half a cupful of onion, or even more when you want to make onion stuffing. Another way is to use dry bread without cooking, a chopped onion, herbs, butter; some ladies like to put an egg in stuffing. There are a great many different methods of making it. Cold, chopped meat is very nice added to stuffing or dressing. After the shoulder is stuffed thus, run a needle entirely round the edge in a