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HOUSEHOLD MANAGEMENT

395.—FORCEMEAT FOR BAKED FISH. (Fr.Farce de Huîtres et d'Anchois.)

Ingredients.—3 ozs. of breadcrumbs, 1 teaspoonful of minced savoury herbs, 8 oysters, 2 anchovies (these may be dispensed with), 2 ozs. suet, salt and pepper, pounded mace to taste, 6 tablespoonfuls of cream or milk, the yolks of 2 eggs.

Method.—Beard and mince the oysters, prepare and mix the other ingredients, and blend the whole thoroughly together. Moisten with the cream and eggs, put all into a stewpan, and stir the mixture over the fire till it thickens. Stuff the inside of the fish with the preparation, and sew up the opening.

Time.—4 or 5 minutes to thicken. Average Cost, 10d. Sufficient for a moderate-sized pike.

396.—FORCEMEAT FOR SAVOURY PIES.

Ingredients.—½ a lb. of veal finely-chopped, ¼ of a lb. of bacon finely-chopped, 2 tablespoonfuls of breadcrumbs, 1 dessertspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, ¼ of a teaspoonful of finely-grated lemon-rind, 1 egg, nutmeg, salt and pepper.

Method.—Mix the veal, bacon, breadcrumbs, parsley, herbs and lemon-rind well together, and season to taste. Add the egg, which should thoroughly moisten the dry ingredients; if too small to do this, use a little milk or water in addition. Mix well, and use as required.

Average Cost.—10d. to 1s. Sufficient for 1 large pie.

397.—HAM FORCEMEAT FOR VEAL, TURKEY, FOWL, HARE.

Ingredients.—2 ozs. of ham or lean bacon, 4 ozs. of suet, 4 ozs. of bread crumbs, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of mixed herbs, the grated rind of ½ a lemon, a good pinch of nutmeg, a good pinch of mace, 2 eggs, or 1 egg and a little milk, salt and pepper.

Method.—Chop the ham and suet finely. Mix all the dry ingredients well together, add the eggs, season to taste, mix well, and use as required. When the mixture is intended for balls, the consistency should be tested by poaching a small quantity in boiling water.

Time.—20 to 30 minutes. Average Cost, about 6d. for this quantity.

398.—LIVER FARCE (Fr.Farce de Foie de Veau.) (FOR QUAILS, AND OTHER BIRDS.)

Ingredients.—½ a lb. of calf's liver, 2 ozs. of lean veal, 3 ozs. of bacon, ½ a very small onion, a bouquet-garni (parsley, thyme, bay-leaf), 1 oz. of butter, the yolk of 1 egg, salt and pepper.