Chapter XVII · Roasts and Salads · No. 1945
1945—Veal Stuffing (For Veal and Pork)
This stuffing is made from equal quantities of chopped suet, sifted bread-crumbs, and chopped parsley. Season with salt and pepper as for an ordinary forcemeat, and be liberal with the nutmeg.
Cohere this forcemeat with three small eggs per two lbs. of the above preparation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1945, p. 606. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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