To make stuffing for boiled Turkey or Fowls or a [illegible] Pike

Item

Title: To make stuffing for boiled Turkey or Fowls or a [illegible] Pike
Date: 1694/1795
Description: A recipe for stuffing made from blanched almonds, cream, breadcrumbs, suet, butter, mace, nutmeg, shredded lemon peel, an egg, and an anchovy.
Transcript: Take 12 sweet Almonds blanch them and beat them fine in a Mortar wth a spoon full of Cream then add to them a few Crumbs of Bread, a little Beef suet shaved thin & chopped very [strikeout] fine a little clarified Butter a little Mace, nutmeg, Salt & a little Lemon Peel shred fine; make this into a Paist wth one spoonfull of Egg & one of Cream the Pike-stuffing must have the addition of one anchovy.
Subject: See all items with this value turkeys; See all items with this value gamefowl; See all items with this value pike (fishes); See all items with this value cream; See all items with this value almond; See all items with this value breads; See all items with this value suet; See all items with this value butter; See all items with this value mace (spice); See all items with this value nutmeg; See all items with this value salt (seasonings); See all items with this value lemons; See all items with this value eggs; See all items with this value anchovies
Contributor: Caylor, Karmen; Le, Vincent
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Item sets: Fairfax Cookbook; Food; Meat dishes