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📝 Description
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78
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🥘 Ingredients
1/2 pint of bread crumbs, 1-1/2 oz. of chopped suet or butter, 1 faggot of savoury herbs, 1/4 saltspoonful of grated nutmeg, salt and pepper to taste, 2 eggs, 18 oysters.
👨🍳 Method
Grate the bread very fine, and be careful that no large lumps remain; put it into a basin with the suet, which must be very finely minced, or, when butter is used, that must be cut up into small pieces. Add the herbs, also chopped as small as possible, and seasoning; mix all these well together, until the ingredients are thoroughly mingled. Open and beard the oysters, chop them, but not too small, and add them to the other ingredients. Beat up the eggs, and, with the hand, work altogether, until it is smoothly mixed. The turkey should not be stuffed too full: if there should be too much forcemeat, roll it into balls, fry them, and use them as a garnish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Recipe 489 this week, drawn in by the promise of a vintage stuffing. I found the technique of using breadcrumbs and suet (or butter) to be surprisingly similar to modern bread pudding, with a savoury twist. The faggot of herbs was a charming anachronism—a small bundle of dried herbs, tied up like a tiny bouquet. I used thyme, rosemary, and sage, and the aroma that filled my kitchen as I chopped them was divine. This recipe is perfect for the weeknight cook looking to elevate a simple roast. I was delighted by the texture of the stuffing, which was more like a coarse, savoury dumpling than the fine, moist mixture I'm used to. I rolled the leftover forcemeat into balls and fried them as suggested, serving them alongside the roast. They were crispy on the outside, soft on the inside, and packed with flavour—an excellent accompaniment to a modern meal.
