Miss Parloa's kitchen companion

in a small stew-pan, and cook slowly, stirring often, until a smooth paste is formed, — it will take about ten minutes for this. Then take from the fire, add the butter to the paste, let it cool slightly, and add the liver, the seasoning, and the eggs, well beaten. Mix these ingredients thoroughly, and cool them. The force-meat is then ready for any purpose. Sometimes this force-meat is made by using three gills of the liver and three gills of chicken meat. This gives a more delicate dish. Chicken Force-meat — White. Use the uncooked breasts of two large fowls, chopped, pounded, and rubbed through a puree sieve. This will give a generous half-pint of meat. In addition will be needed three table-spoonfuls of butter, half a tablespoonful of salt, half a blade of mace, one-eighth of a teaspoonful of pepper, half a pint of cream, one gill of stale bread, free of crust, and the whites of three eggs. Mix the seasoning with the strained meat. Boil the bread, mace, and cream together until they are cooked to a smooth paste, — about ten minutes j then take from the fire, and add the butter, and then add the meat and seasoning. Beat the whites of the eggs well, and add them to the mixture. Stir until all the ingredients are thoroughly blended. Chicken Force-meat — Dark. Make this the same as the white force-meat, with the exception of substituting dark meat for white, and the yolks of the eggs for the whites. Veal Force-meat. This is made the same as the chicken force-meat, save that half a pint of veal, chopped, pounded, and strained, is used instead of chicken. Game Force-meat. Use half a pint of any kind of game instead of the chicken, and proceed as for chicken force-meat. Fish Force-meat. Any kind of delicate fish may be used for force-meat. It must be free of skin, fat, and bone. Pound, and rub it through the puree sieve. Use a generous half -pint of this, and proceed as for chicken force-meat. Oyster Force-meat. Use one generous pint of stale bread crumbs, one dozen large oysters, three table-spoonfuls of butter, one teaspoonful of salt, one-eighth of a teaspoonful of cayenne, one teaspoonful of minced parsley, a slight grating of nutmeg, one table-spoonful of lemon juice, three tablespoonfuls of oyster juice, and the yolks of two uncooked eggs. Chop the oysters very fine, add the other ingredients, pound to a smooth paste, and rub through a pure*e sieve. Taste, to see if the preparation is salt enough ; if not, add more salt. This force-meat may be used for timbales, or for stuffing any kind of fish or poultry. It may also be shaped into balls or quenelles, which may be covered with the yolks of eggs and bread crumbs, and then fried; or the balls may be made very small, then rolled in egg yolks, and browned in a hot oven. When treated in this manner, they are a nice garnish for soup. Anchovy Force-meat. Use one bottle of anchovies, preserved in salt, one gill of stock, one generous table-spoonful of stale bread crumbs, two scant table-spoonfuls of butter, one table- spoonful of lemon juice, a grain of cayenne, and the yolks of two uncooked eggs.