To stuff means to place stuffing or forcemeat inside a joint, bird, or fish. The great art of stuffing consists in - first, getting in plenty of stuffing without disfiguring the shape; secondly, in taking proper precautions against the stuffing coming out during the process of cooking. In stuffing birds it is nearly always advisable to sew up the opening with a needle and thread. In ducks, geese, hares, rabbits, the stuffing is put inside where the entrails were taken out. Turkeys and fowls are stuffed in the crop, an opening in the neck. A leg of pork is stuffed by raising the skin in the knuckle-end, getting as much stuffing between the skin and meat as possible, and then fastening the skin on securely with string. When anything boned, such as half a leg of mutton, or a loin of mutton, or breast of veal, has to be stuffed, the stuffing should be placed where the bone was. A breast of veal, as well as a loin of mutton, when stuffed should be rolled and tied up. Fish is sometimes stuffed where it has been cut open. By far the best way of stuffing fish is to bone the fish (see No. 22) and then place the stuffing where the bone was.