Veal Force-meat. — No. i. Shred finely Yz lb. of suet, free from skin and fibre. Mix with it lb. of bread- crumbs cribbled through a colander, the rind of half a small lemon, grated, one teaspoonful of salt, half a tea- spoonful of white pepper, a table- spoonful of chopped parsley, a tea- spoonful of thyme, two small blades of mace, pounded. Bind the mixture together with yolk of egg, to which a little milk may be added when economy is a consideration. — No. 2. Chop finely % lb. of beef suet with 2 ozs. of lean, raw ham, and 5 ozs. of bread-crumbs rubbed through a colander. Add a piece of thin lemon- rind about the size of a thumb-nail, a teaspoonful of chopped parsley, a teaspoonful of mixed sweet herbs, if fresh (if very dry, two teaspoonfuls), and half a teaspoonful of salt, and a little cayenne or white pepper. Bind the mixture together with two whole eggs. — No. 3. Take Yz lb. of veal and Ya lb. of fat bacon. Cut these into strips and scrape them with the back of a knife, then pound them well in a mortar and pass the preparation through a sieve. Mix with it the crumb of half a roll, half a drachm of powdered mace, the same quantity of grated nutmeg, a dessert-spoonful of chopped onions, parsley, and mushrooms, with a little pepper and salt. Mix these ingredients thorough- ly, continually pounding them in the mortar ; bind them together with two well-beaten eggs, and poach a small quantity in boiling water. When the preparation is firm, light, and delicate- ly flavored, it will be ready for use. This force-meat may be used for pies, balls, etc. When force-meat is to be served in the form of balls, mould it to the size and shape of large mar- bles, put these into hot fat over the fire, and turn them about for a few minutes till they are lightly browned. Place them on a sheet of blotting-pa- per before the fire to drain off the fat. When dry they are ready for serving. 152 Forfarshire Tea Buns FRITTERS Fritters Forfarshire Tea Buns. See Bread. Fowl. See Poultry. Francatelli Pudding. See Puddings. Frapp6, Chocolate, Coffee, etc. , See Beverages. French Beef Soup. See Soups. French Bread See Bread. .. Pancakes. .. Rolls. French Candy. See Candy. French Cream Fritters. See Fritters. French Puffs. See Cakes. French Salad Dressing. See Salads. French Sandwiches. See Sandwiches. French Souffle. See Souffles. French Vegetable Broth. See Soups. Fricandelles, Fried. — Mince first, and then pound together, beef and suet in the proportion of % lb. of suet to I lb. of meat. Roast or any cold beef may be used, but uncooked meat is best. Smooth to a paste with an egg or two and a little water. Add 3 ozs. of fine bread-crumbs, a little shred onion, salt, and pepper. Make into egg-shaped balls, and fry in butter to a delicate brown ; or they may be baked with a mixture of mashed potatoes as a substitute for bread, and fat bacon instead of suet. Time, ten minutes to fry. Fricandeau of Veal. See Veal. Fricasseed Eggs. See Eggs. Fricassee of Chicken. See Poultry. Fricassee of Veal. See Veal.

AI-modernized reading of the original text

Veal Force-meat. — No. i. Shred finely Yz lb. of suet, free from skin and fibre. Mix with it lb. of breadcrumbs cribbled through a colander, the rind of half a small lemon, grated, one teaspoonful of salt, half a teaspoonful of white pepper, a tablespoonful of chopped parsley, a teaspoonful of thyme, two small blades of mace, pounded. Bind the mixture together with yolk of egg, to which a little milk may be added when economy is a consideration. — No. 2. Chop finely % lb. of beef suet with 2 ozs. of lean, raw ham, and 5 ozs. of bread-crumbs rubbed through a colander. Add a piece of thin lemonrind about the size of a thumb-nail, a teaspoonful of chopped parsley, a teaspoonful of mixed sweet herbs, if fresh (if very dry, two teaspoonfuls), and half a teaspoonful of salt, and a little cayenne or white pepper. Bind the mixture together with two whole eggs. — No. 3. Take Yz lb. of veal and Ya lb. of fat bacon. Cut these into strips and scrape them with the back of a knife, then pound them well in a mortar and pass the preparation through a sieve. Mix with it the crumb of half a roll, half a drachm of powdered mace, the same quantity of grated nutmeg, a dessert-spoonful of chopped onions, parsley, and mushrooms, with a little pepper and salt. Mix these ingredients thoroughly, continually pounding them in the mortar ; bind them together with two well-beaten eggs, and poach a small quantity in boiling water. When the preparation is firm, light, and delicately flavored, it will be ready for use. This force-meat may be used for pies, balls, etc. When force-meat is to be served in the form of balls, mould it to the size and shape of large marbles, put these into hot fat over the fire, and turn them about for a few minutes till they are lightly browned. Place them on a sheet of blotting-paper before the fire to drain off the fat. When dry they are ready for serving. Forfarshire Tea Buns FRITTERS Fritters Forfarshire Tea Buns. See Bread. Fowl. See Poultry. Francatelli Pudding. See Puddings. Frapp6, Chocolate, Coffee, etc. , See Beverages. French Beef Soup. See Soups. French Bread See Bread. .. Pancakes. .. Rolls. French Candy. See Candy. French Cream Fritters. See Fritters. French Puffs. See Cakes. French Salad Dressing. See Salads. French Sandwiches. See Sandwiches. French Souffle. See Souffles. French Vegetable Broth. See Soups. Fricandelles, Fried. — Mince first, and then pound together, beef and suet in the proportion of % lb. of suet to I lb. of meat. Roast or any cold beef may be used, but uncooked meat is best. Smooth to a paste with an egg or two and a little water. Add 3 ozs. of fine bread-crumbs, a little shred onion, salt, and pepper. Make into egg-shaped balls, and fry in butter to a delicate brown ; or they may be baked with a mixture of mashed potatoes as a substitute for bread, and fat bacon instead of suet. Time, ten minutes to fry. Fricandeau of Veal. See Veal. Fricasseed Eggs. See Eggs. Fricassee of Chicken. See Poultry. Fricassee of Veal. See Veal.

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