Cassell's dictionary of cookery

forcemeat may be composed of chicken, veai, game, or fish. Scrape the meat from a couple of rabbits, or the lean meat from a knuckle of veal, pound it in a mortar, and jjass it through a wire sieve. Put back into the mortar threequarters of a pound of meat, with half a pound of good butter, and the same of milk panada ; mix, and pound all together. Add to it a flavouring of pepper, salt, nutmeg, and lemonpeel, both grated, and continue to pound while adding four or five well-beaten eggs. Much depends on the care employed in the preparation of this forcemeat; it may be used as a stuffing, or moulded into quenelles. Forcemeat for Roast Pig.— Parboil a small onion, or two if the flavour be liked. Chop them very fine, with about half an ounce of powdered sage, five or six ounces of breadcrumbs, and a quarter of a pound of good fresh butter. Flavour highly with cayenne pepper and salt. Bind with egg. Onions are not always used for this forcemeat ; they may be left out altogether. Forcemeat for Turkey (Roast).— Take of lean veal, or the flesh of an old fowl, a couple of ounces ; free it from skin and sinew. Pound it in a mortar, with two ounces of shred suet, the same of bread-crumbs, a dessertspoonful of minced parsley, a large tea-spoonful of lemon-thyme, an onion, and the grated rind of half a lemon. Flavour delicately with pepper and salt, and pound and bind together with two beaten eggs. A richer and better forcemeat is made by the addition of ham, tongue, anchovy, or the minced flesh, without the beards, of a dozen oysters. Pork sausage-meat is commonly used to stuff' the crop. Forcemeat for Turkeys.— Take equal quantities of lean veal and pork, and mince them finely together ; also cut into pieces a parboiled veal sweetbread, and mix with about three-quarters of a pound of each of the former meats. Add half a pound of bread panada, and the same of wanned butter. Flavour with a little nutmeg, salt, pepper, and half an ounce of FOR (219) POU morsels, minced small. Bind with three beaten eggs, and fill both crop and body. Forcemeat of Beef. — Take cold mashed potato, some slices of beef minced tine, a few savoury herbs, pepper, and salt. Mix these with two eggs to a paste. Make into balls. Fry in butter a rich brown. Garnish with fried parsley. Forcemeat of Fish. — Clear away the skin and bone from turbot, brill, or any sohd fish ; mince one pound of the flesh very fine. Stew an onion in butter, and when tender, pound it in a mortar with four ounces of butter, broken into bits. Add six ounces of bread; previously soaked in milk and squeezed diy, a couple of eggs, which should be well beaten, pepper, salt, and nutmeg ; and when all is well mixed, stir in the fish, and make up into balls to be fried or boiled. Previous to mixing the fish with the other ingredients it should be passed through a wire sieve. Forcemeat of Game. — Clear the meat from the bones, and mince it with a quarter of a pound of fat bacon to each pound of game. Flavour with shallot, capers, lemon-peel, and a very few leaves of tarragon, all of which should be minced very fine. Soak some bread, and press out all the moisture ; add it, with the yolks of three eggs. If the bacon be salt, be careful not to over-salt the forcemeat ; pepper to taste ; and stir in the frothed whites of eggs before using.