stu-ring to prevent browning; when throughly 8we9Ubr««av<auvenu. hcated add one after the other, the oysters, mush« rooms, and olives, and a tablespoon tarragon vinegar✪ Sweet-bread Vol-au-Vents ; stir and heat up again, but do not let boil. FoTce-meata. — These are also known as "farces," "stuffings" and "dressings" and are most used for stuffing meats, game and poultry, but are also often cooked separately and served as a bed or border for entrees, or formed into square or oval piece for center of dish. For the latter the mixture should be made into any shape fancied, about an inch and a half thick, and steamed in buttered paper or buttered plate two hours. When done, slip on center of dish, arrange the entree on it and pour the sauce around the base. Delicate cut* lets^ sweet-breads, etc., are served thus. Veal or chicken force-meat is best for all light entrees. Force-meat may also be made into balla and poached or fried for soup or garnishes. In making force-meata be careful not to use so mucn of any one flavor as to overcome all others, and unless for very savory dishes, pepper should be sparingly used. The force meat should be thick enough to cut with a knue^ but not dry and heavy. Bacon or butter should always be substi* tuted for suet when the force-meat is to be eaten cold. Any left &om stuffing fowls or meat may be made into balls* fried and used as a garnish. Oyster Force-meat, — Sift a half pint bread crumbs, and add ta« blespoon and a half finely minced suet, or butter cut in small bits, bunch of savory herbs, quarter salt-spoon nutmeg and pepi)er and salt ; mix well and add eighteen oysters, coarsely chopped and two well beaten eggs. Work all together with the hand until smoothly mixed. Especially nice for stuffing turkey. Suet Force-meat, — Chop half pound beef suet very fine, add same quantity bread-crumbs, tablespoon chopped parsley, little powdered tnyme, add majoram, grated rind and juice of half a lemon, salt, pepper and nutmeg to taste, and mix with three whole eggs. A good stuffing for veal and nice also for turkey and baked fish, with more chopped parsley. Veal Force-meat. — Chop a pound veal and half pound salt pork; mix with one pound sifted bread-crumbs, a little cut parsley, sweet majoram, three tablespoons of butter, two well-beaten eggs, and 446 MEATS. pepper. Or take ttree pounds of veal, cup butter, pint each bread- crumbs, milk and white sauce, two tablespoons salt, half teaspoon pepper, two tablespoons each bottled sauce, onion juice and chop- ped parsley, yolks of six eggs and half teaspoon grated nutmeg. Make and use same as French Force-meat. Nice for fish. (Jhicken and Fish Force-nieata made same as last recipe, using only the breast of chicken and cream instead of milk for tne former. Salmon and halibut are best for the fish force-meat, which is used for entrees of fish only. For an excellent Sweet-bread Force-Tneat take equal parts lean veal and pork, and mince finely together; cut into pieces a par- boiled veal sweet-bread, and mix with about three-quarters pound each of former meats. Add a half pound bread, soaked, and the same amount soft butter. Flavor with a little nutmeg, salt, pepper and half an ounce grated lemon rind. Bind >\dth three beaten eggs, and use for turkey.

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stu-ring to prevent browning; when throughly 8we9Ubr««av<auvenu. hcated add one after the other, the oysters, mush« rooms, and olives, and a tablespoon tarragon vinegar ; stir and heat up again, but do not let boil. FoTce-meata. — These are also known as "farces," "stuffings" and "dressings" and are most used for stuffing meats, game and poultry, but are also often cooked separately and served as a bed or border for entrees, or formed into square or oval piece for center of dish. For the latter the mixture should be made into any shape fancied, about an inch and a half thick, and steamed in buttered paper or buttered plate two hours. When done, slip on center of dish, arrange the entree on it and pour the sauce around the base. Delicate cut* lets^ sweet-breads, etc., are served thus. Veal or chicken force-meat is best for all light entrees. Force-meat may also be made into balla and poached or fried for soup or garnishes. In making force-meata be careful not to use so mucn of any one flavor as to overcome all others, and unless for very savory dishes, pepper should be sparingly used. The force meat should be thick enough to cut with a knue^ but not dry and heavy. Bacon or butter should always be substi* tuted for suet when the force-meat is to be eaten cold. Any left &om stuffing fowls or meat may be made into balls* fried and used as a garnish. Oyster Force-meat, — Sift a half pint bread crumbs, and add ta« blespoon and a half finely minced suet, or butter cut in small bits, bunch of savory herbs, quarter salt-spoon nutmeg and pepi)er and salt ; mix well and add eighteen oysters, coarsely chopped and two well beaten eggs. Work all together with the hand until smoothly mixed. Especially nice for stuffing turkey. Suet Force-meat, — Chop half pound beef suet very fine, add same quantity bread-crumbs, tablespoon chopped parsley, little powdered tnyme, add majoram, grated rind and juice of half a lemon, salt, pepper and nutmeg to taste, and mix with three whole eggs. A good stuffing for veal and nice also for turkey and baked fish, with more chopped parsley. Veal Force-meat. — Chop a pound veal and half pound salt pork; mix with one pound sifted bread-crumbs, a little cut parsley, sweet majoram, three tablespoons of butter, two well-beaten eggs, and 446 MEATS. pepper. Or take ttree pounds of veal, cup butter, pint each bread- crumbs, milk and white sauce, two tablespoons salt, half teaspoon pepper, two tablespoons each bottled sauce, onion juice and chop- ped parsley, yolks of six eggs and half teaspoon grated nutmeg. Make and use same as French Force-meat. Nice for fish. (Jhicken and Fish Force-nieata made same as last recipe, using only the breast of chicken and cream instead of milk for tne former. Salmon and halibut are best for the fish force-meat, which is used for entrees of fish only. For an excellent Sweet-bread Force-Tneat take equal parts lean veal and pork, and mince finely together; cut into pieces a par- boiled veal sweet-bread, and mix with about three-quarters pound each of former meats. Add a half pound bread, soaked, and the same amount soft butter. Flavor with a little nutmeg, salt, pepper and half an ounce grated lemon rind. Bind >\dth three beaten eggs, and use for turkey.

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