This is a simple and economical stuffing to make relatively inexpensive joints, such as breasts of lamb or veal or a zohole chicken, go a little bit further for a family meal. The amount of stuffing given here is enough to stuff a joint or chicken for four people. Once liquid has been added to the stuffing it should be used immediately.
4 slices streaky bacon, rinds removed, chopped
4 oz. fresh breadcrumbs
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh marjoram
½ teaspoon salt
2 teaspoon black pepper grated rind and juice of
1 egg, lightly beaten
In a small frying-pan, fry the bacon over moderate heat, stirring frequently, for 5 minutes or until the fat has run out and the bacon is golden brown. Remove the pan from the heat and transfer the bacon and fat to a medium-sized mixing bowl.
Add the breadcrumbs, parsley, chives, basil, marjoram, salt and pepper and stir well. Add the lemon rind, lemon juice and egg and stir with a wooden spoon until the ingredients are well blended. If the stuffing is too crumbly, add a little water.
The stuffing is now ready for use. Any leftover stuffing may be formed into balls and placed around the joint.