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Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a little parsley, one tablespoon of melted fat, and soup stock enough to make a soft paste. Half fill patty-pans with the mixture. Break an egg carefully on the top of each, sprinkle with a little salt, pepper and cracker dust. Put in the oven and bake about ten minutes. Serve hot.
Serve them up with parsley-sauce, and garnish with parsley. Boiled fowls should be accompanied by ham or smoked tongue. Leave out the livers, gizzards and hearts, to be chopped and put into the gravy. Fill the crops and bodies of the fowls with a force-meat, put them before a clear fire and roast them an hour, basting them with butter or with clarified dripping.
Cover carefully with another layer of force-meat, fold both sides over so that the force-meat will be well enclosed, form it into a bolster-shaped roll, tie it up in a linen cloth securely with string at each end, and sew the cloth evenly along the middle, so that the shape will keep even.
What he heard, on the whole, was very like this 'hubble-bubble-rubble-dubble the great match of shuttlecock played between the gentlemen of the north and those of hubble-bubble the Methodist persuasion; but ha-ha-ha! a squeeze of a lemon rubble-dubble ha-ha-ha! wicked man hubble-bubble force-meat balls and yolks of eggs rubble-dubble musket balls from a steel cross-bow upon my hubble-bubble throwing a sheep's eye ha-ha-ha rubble-dubble at the two remaining heads on Temple Bar hubble-bubble and the duke left by his will rubble-dubble a quid of tobacco in a brass snuff-box hubble-bubble and my Lady Rostrevor's very sweet upon rubble-dubble old Alderman Wallop of John's-lane hubble-bubble ha-ha-ha from Jericho to Bethany, where David, Joab, and rubble-dubble the whole party upset in the mud in a chaise marine and hubble-bubble shake a little white pepper over them and rubble-dubble his name is Solomon hubble-bubble ha-ha-ha the poor old thing dying of cold, and not a stitch of clothes to cover her nakedness rubble-dubble play or pay, on Finchley Common hubble-bubble most melancholy truly ha-ha-ha! rubble-dubble and old Lady Ruth is ready to swear she never hubble-bubble served High Sheriff for the county of Down in the reign of Queen Anne rubble-dubble and Dr. and Mrs.
When thoroughly mixed, make the force-meat into small balls, and let them boil ten minutes in the soup, shortly before you send it to table. If you are obliged to make them of raw veal or raw chicken they must boil longer. It will be a great improvement to cut up a yam and boil it in the soup. Oyster soup may be made in this manner.
Make a force-meat of grated bread, and minced onion and sage, pepper, salt, and beaten yolk of egg; mix it well, and spread it all over the inside of the pork. Then roll up the meat, and with a sharp knife score it round in circles, rubbing powdered sage into the cuts. Tie a buttered twine round the roll of meat so as to keep it together in every direction.
If you would make a fine dish of it, when you put in your veal broth, you must add morels, truffles, mushrooms, artichoke bottoms cut in small dice, force-meat balls boiled, not fried, and a few cock's combs; then garnish your dish with fried oysters, petit-pasties, lemon, and barberries.
Strain it, and set it on the fire again, having added half a pint of claret, and the juice of two large oranges. Simmer it for a few minutes, pour some of it into the dish with the game, and serve the remainder in a boat. If you stuff them with force-meat, you may, instead of larding, brush them all over with beaten yolk of egg, and then cover them, with bread-crumbs grated finely and sifted.
Take out the heart and liver, and scald them. Drain, dry, and truss the hare. Make a force-meat richer and more moist than usual, and add to it the heart and liver minced fine. Soak the bread-crumbs in a little claret before you mix them with the other ingredients. Stuff the body of the hare with this force-meat, and sew it up.
This force-meat will be found a very good stuffing for meat or poultry. For this purpose you may use coarse pieces of the lean of beef or veal, or the giblets and trimmings of poultry or game. If must be stewed for a long time, skimmed, strained, thickened, and flavoured with whatever condiments are supposed most suited to the dish it is to accompany.
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