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No doubt is permitted to remain of the direction which has been taken by the current of the popular feeling, to be recovered to its ancient obsequious course when some great river which has farced a new channel shall resume that which it has abandoned.
Take a Calf's Liver, the Morning it is kill'd, and make a hole in it, with a large Knife, to run length-ways, but not quite through it; then make a farced Meat, or stuffing for it, of some of the Liver parboil'd, and some Fat of Bacon cut very fine, some fresh Lemon-Peel grated, some sweet Herbs powder'd, and some butter'd Eggs, as much as may be necessary, to mix with the other Ingredients; then add some grated Bread, and some Spices finely beat, with some Pepper and Salt: then fill that part that you cut in the Liver with this farced Meat; and cut other Places if you will, and fill them likewise.
Take a Piece of boil'd Beef, which is not always done enough; the Parts of it which are the least done, and chop them small: take as much boil'd Cabbage as you have Meat, and chop that as small as the Beef, season this with Pepper and Salt, and two or three Eggs beaten, to mix it up in the manner of farced Meat.
In the Anglo-Norman ballad, "The Entrenchment of New Ross" in 1265 allusion is made to pipes and flutes, and carols and dancing. Another poem, dating from about 1320, refers to Irish dances in a flattering manner. The Dublin Troper of the thirteenth century has a number of farced Kyries and Glorias, also a collection of Sequences.
Lay this Mixture pretty thick upon them, and roll them up with a little Piece of fat Bacon, in the middle; then lay in your Paste to the Dish, and over the Bottom strew a little Pepper, Salt, and Nutmeg, with some Balls of farced Meat, with bits of Butter, placed here and there.
If you have more of this farced Meat than you use in making good the Fowls, either make it into Balls and fry them, or else make a Batter of Eggs, Milk, and Wheat-Flower, and dip small parcels of the Farce into it to fry for garnishing. You may make a Sauce to these farced Fowls with stew'd Mushrooms toss'd up with Cream; the same may be done with Turkeys, Pheasants, &c.
As to the particulars relating to the dressing of farced Fowls, the methods which most agree with my Palate, and have been admired by the best Judges of my Acquaintance, are the following, which I had from France. To dress a Capon, or other Fowl.
Then skewer the Skin on all sides, over the Farced Meat, and lard the Skin and the fleshy Parts below with Lemon-Peel, and some will lard in Lemon Thyme likewise. Then fix it on a Spit with Skewers, and roast it, well basted with Butter and well floured.
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