European and American cuisine

Forcemeat for Boned Capon or Squabs.— Put 1 pound lean veal and 1/2 pound lean fresh pork through the meat machine; add 6 ounces butter, 12 ounces pâté aux choux, 8 yolks, salt, pepper, a little nutmeg, 3 fine cut truffles, 2 ounces shredded pistachio nuts, and 1 cupful fine herbs. Pound all together and use. FORCEMEAT BALLS, QUENELLES, AND DUMPLINGS. Beef Forcemeat Balls. — Chop fine or grind in a meat grinder 1/4 pound lean beef, season with 1 even teaspoonful salt, 1/4 teaspoonful pepper, 1/2 teaspoonful grated nutmeg. Soak 2 slices of stale bread, without the rind, in cold water till soft, press out in a towel and measure it; there should be 1/4 pint. Place a saucepan with 1 tablespoonful butter over the fire, add 1 tablespoonful of very finely chopped onion, cook 5 minutes without browning; then add the soaked bread, stir 6 minutes over the fire; when cold mix the meat and bread together, add the yolk of 2 eggs, and the beaten white of 1 egg ; when well mixed, form with the hands into small balls, like a hickory nut ; wet the hands a little at times with cold water, so as to roll the balls perfectly smooth ; then drop them on a plate, dust with flour ; drop the balls into the boiling soup, cook 8 minutes, or boil them in salted water ; take them out with a skimmer, lay them in the tureen, and pour the strained soup over. These meat balls are also very nice boiled in chicken fricassee. Forcemeat Balls of Sausage Meat. — Take 1/4 pound of sausage meat, 1 cup of bread previously soaked in cold water and pressed dry, 1 egg, some salt, pepper, and a little ground mace ; mix these ingredients well together with a wooden spoon. Dust some flour on a pastry board, take a tablespoonful of the forcemeat, roll it into a long roll a flnger thick, continue until all the forcemeat is formed into rolls ; cut each roll into pieces the size of a marble, roll these with the help of some flour into little round balls, put them on a plate, dust flour over them, shake the plate so that they cover themselves with flour. After all are prepared in this way boil them in the soup for ten minutes, or in boiling salted water. FORCUMEAT BALLS AND DUMPLINGS. 79 Liver Dumplings. — Place a saucepan with 1 tablespoonful butter over the fire, add 2 tablespoonfuls fine-chopped onion, a small piece of bruised garlic the size of a coffee bean; cook 5 minutes without browning; soak 1/2 loaf of 2-days'-old baker's bread, without the rind, in cold water, inclose in a towel and press out all the water; add it to the saucepan, stir and cook 5 minutes; then remove; when cold add 1/2 pound fine-chopped calf's or lamb's liver and 2 whole eggs; season with 1 teaspoonful salt, 1/2 teaspoonful pepper, 1/4 teaspoonful thyme, a little marjoram, and mix all well together ; then cut with a tablespoon small portions from the mixture, drop it into salted boiling water; cook ten minutes; then remove the dumplings carefully with a skimmer ; serve with sauerkraut, or any other vegetable.