Chapter 7 assembled 20jy02
As most stuffings consist of a basis of either bread, potato, or chestnuts, with some fat added, they serve the same purpose as potatoes or bread eaten with the meat, that is, to provide heat and energy to the body. The addition of egg to bind the ingredients adds body-building food, but the quantity is generally small.
Although stuffing is often used to add bulk to small joints of meat, its real purpose is to add flavour, and for this reason it should always be very well seasoned. Fresh or dried herbs are used, as well as the various spices. Onion-juice or fried onion is better than raw onion, unless the meat has very long and thorough cooking. Other ingredients used are lemon rind, apple, celery, bacon, sausage meat, prunes, chestnuts, and, with poultry, the cooked chopped giblets. Stuffed meat and fish should be cooked very thoroughly to ensure the destruction of any bacteria introduced from the hands during boning and stuffing.
Packet stuffings are made from dried crumbs, and good brands form a useful stand-by for an emergency.
The best stuffings are made from fresh breadcrumbs, see No.772, although soaked stale bread may be used instead. The bread is soaked in stock or water until quite soft, then all surplus moisture squeezed out, and the bread mashed until smooth. Sometimes it is heated in a pan to drive off the moisture.
70 STUFFINGS AND FORCEMEATS 71
Stuffings should be dry enough to keep their shape hut not enough to he solid and hard when cooked. The amount of moisture needed depends on the method of cooking. If the mixture is to be formed into balls and cooked separately from the joint, it will need to be firmer than when used inside meat or poultry.
Quantities for 1 chicken":
6 oz. [170g] stale bread (2 c.crumbs)
2 tsp. Salt
1 oz. [30g] dripping (2 Tbs.)
6 oz. [1170g] chopped celery (1c.)
1/2 tsp. Pepper
2 tsp. dried sage or savory
4 oz. [110g] chopped onion (½c.)
Water or egg to mix
Measures level. Fry the celery and onion in the dripping for a few minutes. Add all the other ingredients, with enough egg or water to bind. If used for poultry, the cooked chopped giblets, see #313, should be added too.
Quantities for a 12-14-lb. turkey:
2 lb. [900g] chestnuts
1 lb. [450g] sausage meat
4 oz. [110g] butter or dripping, melted (½c.)
1 Tbs. chopped parsley
3 tsp. salt
6 oz. [170g] stale bread (2 c. crumbs)
4 tsp. pepper
Stock to moisten
Measures level. Shell the nuts as for Chestnut Soup, #55. Barely cover with stock, and cook slowly until they are tender and almost dry. Rub them through a sieve and mix with the melted fat and other ingredients.
72 THE PENGUIN COOKERY BOOK
Quantities for a 3-4-lb. [1350-1800g] fish:
3 oz. [85g] stale bread (1 c. crumbs)
½ tsp. salt
Pinch of pepper
1 lb. [450g] chopped parsley
½ tsp. anchovy essence
1 tsp. onion-juice
Egg or milk to bind
1 Tbs. chopped capers
½ oz. [15g] melted butter or margarine (1 Tbs.)
Measures level. Mix all the ingredients together.
Quantities for a shoulder:
8 oz. [225g] stale bread (1 c. crumbs)
3 oz. [85g] margarine or dripping (6 Tbs.)
½ c. chopped fresh mint or 1½ c. chopped watercress
3 Tbs. chopped parsley
1 tsp. salt
Pinch of pepper
4 lb. [1.8kg] chopped onion
1 Tbs. sugar
Measures level. Fry the onion in a little of the fat and mix all the ingredients together.
Quantities for 1 goose:
1 lb. [450g] prunes
3 oz. [85g] sugar (6 Tbs.)
2 lb. [900g] apples
1 Tbs. water
1 oz. [30g] butter or margarine (2 Tbs.)
Measures level. Soak the prunes overnight and then remove the stones. Peel, core, and slice the apples. Place all the ingredients in a pan and cook very gently for 2-3 hours until the mixture is the consistency of jam. Stir frequently.
ALTERNATIVE RECIPE. Use equal quantities of
STUFFINGS AND FORCEMEATS 73
prunes and dried apple rings. Blanch the prunes by soaking them in boiling water for 5 minutes or by placing them in a moderate oven. Remove the stones. Fill the bird three-quarters full, allowing room for the fruit to swell.
Quantities for 5 goose or 2 ducks:
4 large onions
4 oz. [110g] stale bread (1⅓ c. crumbs)
10 fresh sage leaves or 1 tsp. dried sage
2 tsp. salt
1 oz. [30g] melted butter or margarine (2 Tbs.)
½ tsp. pepper
Measures level. Peel the onions and boil them for 5 minutes. Dip the sage in the boiling water for a minute. Chop or mince the onions and sage and mix all the ingredients together.
Quantities for a 14-16-lb. turkey:
2 rashers bacon, chopped
2 Tbs. chopped parsley
4 oz. [110g] melted dripping (½ c.)
¼ tsp. each of nutmeg, thyme, and marjoram
Liver, heart, and gizzard
3 tsp. salt
¼ small clove garlic, chopped
¼ tsp. pepper
2 or 3 Tbs. wine vinegar
1 lb. [450g] hot mashed potatoes or chestnuts (2 c.)
8 oz. [225g] prunes, soaked and chopped
5 oz. stale bread (1 2/3 c. crumbs)
Stock from the giblets for mixing
Measures level. Chop the bacon and fry it for a few minutes in a little of the dripping, with the chopped liver and garlic. The other giblets should be cooked according to #313. Chop them finely. Mix all the ingredients together with the rest of the dripping and enough stock
74 THE PENGUIN COOKERY BOOK
to moisten. This stuffing is good either hot or cold, and should be a rich plum colour.
Quantities for 1 chicken:
2 oz. [55g] stale bread (⅔c. crumbs)
4 tsp. grated lemon-rind
Pinch of mace
2 oz. [55g] suet (6 Tbs.)
4 tsp. salt
1 Tbs. chopped parsley
¼ tsp. pepper
1 tsp. dried thyme or savory
1 egg
Milk to mix
Measures level. Prepare the bread and grate the suet finely. Mix all the ingredients together. If the stuffing is to be used for poultry, add the liver, chopped and fried as in # 141.