(for geese, pork, and ducks). — Put four apples, four onions, four sage leaves, and four lemon- thyme leaves into a saucepan with as much water as will cover them. Let them sim- mer till tender, then pour off the water and rub them through a sieve. Season the pulp with pepper and salt, mix with it as much mashed potato as will make it dry and smooth✪ Sage, Onion, and Apple Stuffing for Geese, Pork, and Ducks, and the stuffing will be ready for use. If liked, a spoonful of boiled rice may be mixed with the sage and onions instead of the pota- toes. Shrimp, Force-meat of. — Clear a pint of shrimps from their shells and chop them finely. Mix with an equal quantity of bread-crumbs. Sea- son with salt, pepper, and a small quantity of mace. Pound into a smooth paste, with 2 or 3 ozs. of butter. Bind with the yolk of an egg✪ Shrimp Force-meat. Use this force - meat to stuff any fresh- water fish. Suet Force-meat Balls. — Chop % lb. of beef suet, a little lemon-peel, and parsley. Mix with a basin of bread- crumbs, and flavor with pepper, salt, and nutmeg. Moisten with the yolks of two eggs✪ Suet Force-meat Balls, roll in flour, and make up into small balls. Bake in a hot oven till crisp. This recipe will do for fowls. The addition of a little 151 Turkey Force-meat FORCE-MEATS, ETC. Veal Force-meat ham, chopped or pounded, will be an improvement. Turkey, Roast, Force-meat for. — Take of lean veal, or the flesh of an old fowl, 2 ozs. ; free it from skin and sinew. Pound it in a mortar, with 2 ozs. of shred suet, the same of bread- crumbs, a dessert-spoonful of minced parsley, a large teaspoonful of lemon- thyme, an onion, and the grated rind of half a lemon. Flavor delicately with pepper and salt, and pound and bind together with two beaten eggs✪ Turkey Force-meat. A richer and better force - meat is made by the addition of ham, tongue, anchovy, or a dozen minced oysters. Pork sausage-meat is sometimes used to stuff the crop. Turtle Soup, Force-meat for. — A pound of fine, fresh suet, i lb. of ready-dressed veal or chicken, chopped fine, crumbs of bread, a little shallot or onion, salt, white pepper, nutmeg, mace, pennyroyal, parsley, and lemon- thyme, finely shred ; beat as many eggs✪ Turtle Soup Force-meat, the yolks and whites separately, as will make the above ingredients into a moist paste ; roll into small balls and boil them in fresh lard, putting them in just as it boils up. When of a light brown, take them out and drain them before the fire. If the suet be moist or stale, a great many more eggs will be necessary. Balls made this way are remark- ably light ; but for persons who cannot digest rich food they may be prepared with less suet and eggs. Udder Force-meat. — In France calf’s udder is used instead of butter. It is first boiled, then pounded and pressed through a fine sieve. Veal Curry, Force meat Balls for. — Boil an egg hard, pound the yolk in a mortar, mix with it some finely grated bread-crumbs, a pinch of salt, and a seasoning of curry powder or paste. Rub a small slice of fresh butter✪ Veal Curry Force-meat Balls into the mixture, form it into balls the size of small marbles, throw them into fast - boiling water for a couple of minutes, and they will be ready for use.

AI-modernized reading of the original text

(for geese, pork, and ducks). — Put four apples, four onions, four sage leaves, and four lemon- thyme leaves into a saucepan with as much water as will cover them. Let them simmer till tender, then pour off the water and rub them through a sieve. Season the pulp with pepper and salt, mix with it as much mashed potato as will make it dry and smooth, and the stuffing will be ready for use. If liked, a spoonful of boiled rice may be mixed with the sage and onions instead of the potatoes. Shrimp, Force-meat of. — Clear a pint of shrimps from their shells and chop them finely. Mix with an equal quantity of bread-crumbs. Season with salt, pepper, and a small quantity of mace. Pound into a smooth paste, with 2 or 3 ozs. of butter. Bind with the yolk of an egg. Use this force - meat to stuff any freshwater fish. Suet Force-meat Balls. — Chop % lb. of beef suet, a little lemon-peel, and parsley. Mix with a basin of breadcrumbs, and flavor with pepper, salt, and nutmeg. Moisten with the yolks of two eggs, roll in flour, and make up into small balls. Bake in a hot oven till crisp. This recipe will do for fowls. The addition of a little Turkey Force-meat FORCE-MEATS, ETC. Veal Force-meat ham, chopped or pounded, will be an improvement. Turkey, Roast, Force-meat for. — Take of lean veal, or the flesh of an old fowl, 2 ozs. ; free it from skin and sinew. Pound it in a mortar, with 2 ozs. of shred suet, the same of breadcrumbs, a dessert-spoonful of minced parsley, a large teaspoonful of lemonthyme, an onion, and the grated rind of half a lemon. Flavor delicately with pepper and salt, and pound and bind together with two beaten eggs. A richer and better force - meat is made by the addition of ham, tongue, anchovy, or a dozen minced oysters. Pork sausage-meat is sometimes used to stuff the crop. Turtle Soup, Force-meat for. — A pound of fine, fresh suet, i lb. of ready-dressed veal or chicken, chopped fine, crumbs of bread, a little shallot or onion, salt, white pepper, nutmeg, mace, pennyroyal, parsley, and lemonthyme, finely shred ; beat as many eggs, the yolks and whites separately, as will make the above ingredients into a moist paste ; roll into small balls and boil them in fresh lard, putting them in just as it boils up. When of a light brown, take them out and drain them before the fire. If the suet be moist or stale, a great many more eggs will be necessary. Balls made this way are remarkably light ; but for persons who cannot digest rich food they may be prepared with less suet and eggs. Udder Force-meat. — In France calf’s udder is used instead of butter. It is first boiled, then pounded and pressed through a fine sieve. Veal Curry, Force meat Balls for. — Boil an egg hard, pound the yolk in a mortar, mix with it some finely grated bread-crumbs, a pinch of salt, and a seasoning of curry powder or paste. Rub a small slice of fresh butter into the mixture, form it into balls the size of small marbles, throw them into fast - boiling water for a couple of minutes, and they will be ready for use.

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Passover Balls for SoupSage, Onion, and Apple Stuffing for Geese, Pork, and DucksShrimp Force-meatSuet Force-meat BallsTurkey Force-meatTurtle Soup Force-meatVeal Curry Force-meat Balls

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