Harper's cook book encyclopædia

Cream Stuffing (for chicken). — Pour a little cream over a cupful of finely grated bread-crumbs. Let them soak for half an hour. Shred finely 4 ozs. of suet, a teaspoonful of scalded parsley, and four or five button - mushrooms cut small and fried. Mix these well together with a little pepper and salt, and add the yolks of two eggs. Stuff the fowl with the mixture. Curry Force-meat Balls. — Pound together bread - crumbs, hard - boiled yolks of eggs, a small quantity of butter, and a seasoning of curry powder and salt. Make into small balls. Time to fry, two or three minutes. Egg Force-meat Balls. — Pound the yolks of half a dozen hard - boiled eggs with some chopped parsley, a teaspoonful of flour, a little pepper, salt, and cayenne. Moisten with egg and make the paste into small balls. Boil for two minutes before using in soup or other dishes. Fish, Force-meat of. — Clear away the skin and bone from any solid fish ; mince 1 lb. of the flesh very fine. Stew an onion in butter, and when tender pound it in a mortar with 4 ozs. of butter, broken into bits. Add 6 ozs. of bread, previously soaked in milk and squeezed dry, 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. Fish Soups, Force-meat Balls for (or for garnishing fish). — Beat the flesh and soft parts of a middling lobster,half an anchovy”, a large piece of boiled celery, the yolk of a hard-boiled egg, a little flavoring of cayenne, mace, salt, and white pepper, with two table-spoonfuls of breadcrumbs, one table-spoonful of oyster liquor, 2 ozs. of butter, warmed, and two eggs, very well beaten ; make into balls, and fry to a fine brown in hot lard. Game, Force-meat for. — Take the livers of the game and pound them with half their weight of beef suet and good, fat bacon mixed together; season with salt, pepper, and powdered cloves. Use a little of the meat of game if enough livers cannot be obtained ; moisten with cream, and bind with the yolks of two eggs. If the force-meat be required stiff, stew over a gentle fire, keeping it constantly stirred until the proper consistency is gained. Time to stew, about ten or twelve minutes. Game, Force-meat of. — Clear the meat from the bones and mince it with Y\ lb. of fat bacon to each pound of game. Flavor 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. Gratin. — Gratin is a French forcemeat. It may be made either of the lean part of veal or the breast and wings of a fowl. Take equal parts of veal and cooked liver, cut them into small pieces, and put them in a saucepan with a little salt and pepper and a table - spoonful of savory herbs, powdered. Fry them in a little butter for ten minutes, then mince finely, and pound the meat until perfectly smooth with butter. Pound all thor- Hare FORCE-MEATS, ETC. Mushroom Stuffing