Forcemeat for Veal, Turkey, Fowls, or Rabbits.
Scrape fine 2 oz. of lean undressed veal, the same of ham, beef or veal suet, and bread-crumbs; add parsley, salt, pepper, and nutmeg or mace; pound well, and add the yolk of an egg to bind it. Add, if you like, a little onion, parboiled and chopped; sweet herbs, according to taste. For boiled turkey, the soft parts of 12 oysters, or an anchovy may be added.—Room should be given for stuffing to swell.
Plain stuffing for Veal, Poultry, or Fish.
Chop ½ lb. of beef or veal suet, mix it with 4 oz. bread-crumbs, chopped parsley, thyme, marjoram, a bay leaf, salt and pepper, and 3 eggs.
Stuffing for Goose or Duck.
Mix together 4 oz. bread-crumbs, 2 oz. onion, parboiled, ½ oz. sage leaves, pepper and salt.—Or: the liver, some bread-crumbs, butter the size of a walnut, a sage leaf or two, a sprig of lemon thyme, pepper and salt.
For Hare.
About 2 oz. beef suet, 1 drachm of parsley leaves, the same of marjoram, lemon thyme, lemon peel, ½ a drachm of eschalot, and nutmeg, pepper, and salt; (an anchovy, and cayenne if you choose), mix with an egg; it must be a stiff stuffing; add the liver, parboiled and minced.
Forcemeat Balls for Made Dishes.
Pound a piece of veal with an equal quantity of udder, or a third part the quantity of butter; moisten bread-crumbs with milk; (or soak a piece of bread in warm milk), then mix in a little chopped parsley and eschalot, pound it together to a smooth paste; rub through a sieve, and when cold mix it with the veal and udder, and the yolks of three hard-boiled eggs; season with salt, pepper, curry powder or cayenne, add the raw yolks of two eggs, and mix well together in a mortar. This does for small balls to fry, or to boil in soup.
