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For Moms Traditional Bread Stuffing, youll want just a few staple ingredients

BONE them, and make a force-meat thus: take the flesh of a fowl, cut it small, then take a pound of veal, beat it in a mortar, with half a pound of beef-suet, as much crumbs of bread, some mushrooms, truffles and morels cut small, a few sweet-herbs and parsley, with some nutmeg, pepper, and salt, a little mace beaten, some lemon-peel cut fine

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Hard-boiled and raw eggs : the raw eggs bind everything together, and the hard-boiled eggs make it a classic