SAUSAGE-MEAT STUFFING, for Turkey.

Equal quantities of this stuffing and forcemeat, No. 417, 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.

Wash and chop the sage-leaves very finely; add these with the remaining ingredients to the sausage-meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried.

SAUSAGE-MEAT CAKES.

This is a very simple method of making sausage-meat, and on trial will prove very good, its great recommendation being, that it is so easily made.

If to be eaten cold, and wished particularly nice, the joints of the fowls should be boned, and placed in the dish with alternate layers of forcemeat; sausage-meat may also be substituted for the forcemeat, and is now very much used.

When the chickens are boned, and mixed with sausage-meat, the pie will take about 2 hours to bake.

Sausage-meat stuffing may be substituted for the above: this is now a very general mode of serving fowl.

INGREDIENTS.1 rabbit, forcemeat No. 417, buttered paper, sausage-meat.

Empty, skin, and thoroughly wash the rabbit; wipe it dry, line the inside with sausage-meat and forcemeat made by recipe No. 417, and to which has been added the minced liver.

Turkey may also be stuffed with sausage-meat, and a chestnut forcemeat with the same sauce is, by many persons, much esteemed as an accompaniment to this favourite dish.

of puff-paste No. 1206, sausage-meat No. 837, the yolk of 1 egg.

Place some sausage-meat on one-half of each square, wet the edges of the paste, and fold it over the meat; slightly press the edges together, and trim them neatly with a knife.

Seasonable, with sausage-meat, from September to March or April.

"Lordy," he said, "they look a set of qualifying prize-fighters gorged with sausage-meat, and then soaked in cocktails."