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closely, and cook very gently for 2 hours. Pass through a fine hair sieve, let the purée remain until quite cold, then turn into small bottles, cork and seal securely, and store for use.

Time.—About 2¼ hours. Average Cost, 1s. 3d.


Ingredients.—½ a pint of tomato pulp, ½ an oz. of gelatine (previously soaked in water), ½ a gill of aspic, and 1 tablespoonful of meat glaze.

Method.—Put the above named ingredients in a saucepan over the fire, stir until it boils, season to taste with salt and a pinch of cayenne pepper, strain the aspic through a cloth or fine sieve, and use as directed.

Time.—20 minutes. Average Cost, about 1s. 3d.

392.—WORCESTER SAUCE. Ingredients.—1 pint of Bordeaux vinegar, 3 tablespoonfuls of walnut ketchup, 3 tablespoonfuls of essence of anchovy, 2 tablespoonfuls of Indian Soy, 1 teaspoonful of cayenne, 2 cloves of garlic finely-chopped.

Method.—Put all the ingredients into a large bottle, cover closely, and shake well every day for a fortnight. At the end of this time it will be ready for use, but it may be stored for a length of time in well-corked bottles.

Time.—2 weeks. Average Cost, 1s. 4d.


Forcemeat, or Farcemeat, as it was originally called, derives its name from the French verb farcie, to stuff. In modern phraseology the term farce or forcemeat is applied equally to the simple and quickly made veal stuffing, the finely-pounded quenelle mixture (which is in no sense a stuffing), and the various farces used to cover sections of pigeons, cutlets, etc.

The consistency of forcemeat varies according to the purpose for which they are required. Those intended for stuffing may be moistened with milk instead of egg, and made much more moist than quenelles, which must retain their shape and be firm enough to support their own weight during the process of cooking.

The quantity of liquid necessary to thoroughly moisten, and the number of eggs required to stiffen the various substances, cannot be stated exactly; but it is better to have a rough guide than none, and