Plain Fish Foreemeat. — Soak 2 ounces stale bread without the rind 10 minutes in cold water, inclose it in a towel and press out all the water. Place a small saucepan with 1 tablespoonf ul butter oyer the fire ; add 2 tablespoonfuls fine-chopped onion, cook 5 min- utes without browning ; then add the bread, stir until it forms into a smooth paste ; then remove ; when cold mix with Yt pound fine- chopped fish meat, season with salt and pepper, and a little thyme, the yolk of 1 egg✪ Oyster Forcemeat, and 1 whole egg ; use it for filling fish. French Fish Forcemeat. — With an egg beater beat 4 eggs yery light, add a little salt, and 4 tablespoonfuls water ; then beat again for a few minutes. Place a frying pan over the fire with y^ tablespoonf ul butter ; when hot pour in the beaten eggs, stir slowly until they are thick ; remoye them from the fire, and mix with Yt pound fine-minced fish meat, 1 cup bread crumbs, 1 whole egg, 2 ounces of butter, stirred to a cream ; salt and pepper to taste ; a little nutmeg or thyme may be added if liked ; use for filling fish and small dumplings. In place of fish, sausage meat, yeal, or chicken meat may be used. Corn Filling. — Soak 4 ounces stale baker's bread for 10 minutes in cold water, then inclose it in a napkin and press out all the water. Place a saucepan with 4 ounces fine-chopped suet oyer the fire ; add Y« giU fine-chopped onion, cook 5 minutes without brown- ing; season with 1 teaspoonful salt and Yi teaspoonful pepper; add the bread, stir and cook 5 minutes; then remoye. Gut the com from the cob of three large ears of fresh corn, or take Ys <^x^ of canned com ; when the bread is cooled off, mix it with the com and 2 well-beaten eggs. This dressing is excellent for shoulder or breast of yeal, lamb, or chicken. FORCEMEAT. 77 Tomato Forcemeat • — Melt 2 oances batter in a saacepan, add Vt cupful fine-chopped onion, cook 5 minutes without browning ; drain off the liquid from 1 can of tomatoes, add the tomatoes to the onion ; season with 1 teaspoonful salt, Ys teaspoonf ul pepper, 1 tablespoonful sugar, cook fifteen minutes ; remove and set aside to cool. Bub 4 ounces stale bread without the crust into crumbs, put it on a tin pan, set it for 10 minutes in the oven to dry ; then re- move, and when cold mix it with the tomatoes, 1 egg, and 4 ounces sausage meat, and use for stuffing fish. Game Forcemeat. — Place 4 ounces fine-cut larding pork in a saucepan over the fire, fry a few minutes ; then add Ys pound fine- cut game meat, either of venison, the fillet of hare, rabbits, par- tridges, or prairie hens ; add 1 gill of fine-chopped onion, a bouquet, Ys teaspoonful salt, Y4 teaspoonful pepper, and Yb teaspoonful nut- meg ; stir frequently, and cook 10 minutes ; then remove. When cold, add 4 ounces raw game meat, remove the bouquet, chop all the ingredients very fine. Boil Yt cupful water with 1 teaspoonful batter in a small saucepan ; add Yt cupful flour, stir and cook till it forms a paste ; then remove ; add it to the forcemeat, with 1 whole egg and two yolks, pound the whole very fine, imd, if necessary, add more salt or pepper. Fine Chicken Forcemeat.— See Ghickbit. Lobster Forcemeat. — See Lobsteb. Crab Forcemeat.— See Cbab. Clam Forcemeat.— See Clams. ✪ Tomato Forcemeat

AI-modernized reading of the original text

Plain Fish Forcemeat. — Soak 2 ounces stale bread without the rind 10 minutes in cold water, inclose it in a towel and press out all the water. Place a small saucepan with 1 tablespoonf ul butter oyer the fire ; add 2 tablespoonfuls fine-chopped onion, cook 5 minutes without browning ; then add the bread, stir until it forms into a smooth paste ; then remove ; when cold mix with Yt pound finechopped fish meat, season with salt and pepper, and a little thyme, the yolk of 1 egg, and 1 whole egg ; use it for filling fish. French Fish Forcemeat. — With an egg beater beat 4 eggs yery light, add a little salt, and 4 tablespoonfuls water ; then beat again for a few minutes. Place a frying pan over the fire with y^ tablespoonf ul butter ; when hot pour in the beaten eggs, stir slowly until they are thick ; remoye them from the fire, and mix with Yt pound fine-minced fish meat, 1 cup bread crumbs, 1 whole egg, 2 ounces of butter, stirred to a cream ; salt and pepper to taste ; a little nutmeg or thyme may be added if liked ; use for filling fish and small dumplings. In place of fish, sausage meat, yeal, or chicken meat may be used. Corn Filling. — Soak 4 ounces stale baker's bread for 10 minutes in cold water, then inclose it in a napkin and press out all the water. Place a saucepan with 4 ounces fine-chopped suet over the fire; add 1/8 gill fine-chopped onion, cook 5 minutes without browning; season with 1 teaspoonful salt and 1/2 teaspoonful pepper; add the bread, stir and cook 5 minutes; then remove. Cut the corn from the cob of three large ears of fresh corn, or take 1/2 can of canned corn ; when the bread is cooled off, mix it with the com and 2 well-beaten eggs. This dressing is excellent for shoulder or breast of yeal, lamb, or chicken. FORCEMEAT. 77 Tomato Forcemeat. — Melt 2 ounces butter in a saucepan, add Vt cupful fine-chopped onion, cook 5 minutes without browning ; drain off the liquid from 1 can of tomatoes, add the tomatoes to the onion ; season with 1 teaspoonful salt, Ys teaspoonf ul pepper, 1 tablespoonful sugar, cook fifteen minutes ; remove and set aside to cool. Rub 4 ounces stale bread without the crust into crumbs, put it on a tin pan, set it for 10 minutes in the oven to dry ; then remove, and when cold mix it with the tomatoes, 1 egg, and 4 ounces sausage meat, and use for stuffing fish. Game Forcemeat. — Place 4 ounces fine-cut larding pork in a saucepan over the fire, fry a few minutes; then add 1/2 pound fine-cut game meat, either of venison, the fillet of hare, rabbits, partridges, or prairie hens ; aadd 1 gill of fine-chopped onion, a bouquet, 1/2 teaspoonful salt, 1/4 teaspoonful pepper, and 1/8 teaspoonful nutmeg ; stir frequently, and cook 10 minutes ; then remove. When cold, add 4 ounces raw game meat, remove the bouquet, chop all the ingredients very fine. Boil 1/4 cupful water with 1 teaspoonful butter in a small saucepan; add 1/4 cupful flour, stir and cook till it forms a paste ; then remove ; add it to the forcemeat, with 1 whole egg and two yolks, pound the whole very fine, imd, if necessary, add more salt or pepper. Fine Chicken Forcemeat.— See Ghickbit. Lobster Forcemeat. — See Lobsteb. Crab Forcemeat.— See Cbab. Clam Forcemeat.— See Clams.

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Giblet ForcemeatTomato ForcemeatOyster ForcemeatFine Fish ForcemeatPlain Fish ForcemeatTomato ForcemeatLiver Dumplings

European and American cuisine