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 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.