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Updated: June 14, 2025
Loosely packed, without compression, the food will remain free, will not stick to its wrapper. Next, the potter's work is renewed. The insect presses the thick lips of the clay cup, rolls them out and applies them to the prepared force-meat, which is eventually contained by a thin partition at the top end and by a thick layer every elsewhere.
Line a well-buttered meat-pie mould, with a hinge opening at the side; leave half an inch of paste above the mould; trim off neatly with scissors. Then lay in the game and force-meat in alternate layers, seasoning the joints with pepper and salt as you lay them. A few slices of tongue and truffles to form one layer are desirable.
They may he stuffed with force-meat and roasted, basting them with butter. Cut off their heads before you send them to table. POULTRY, GAME, &c. In buying poultry choose those that are fresh and fat. Half-grown poultry is comparatively insipid; it is best when full-grown but not old. Old poultry is tough and hard. An old goose is so tough as to be frequently uneatable.
Line a fire-proof china dish with very thin slices of unsmoked bacon which has been scalded; make some veal force-meat such as directed for galantines; fill the holes in the centre of the rings of cucumber till it is level with the surface on both sides; wrap each up in a slice of bacon broad enough to cover it.
Balls of force-meat, and egg-balls, should be put in a short time before serving; the juice of a lemon is considered an improvement.
Wolfgang ate with a good appetite, with a specially big one even; he was quite ravenous. There were also lots of good things of which he was fond: hot fricassee of chicken with sweetbread, force-meat balls and crawfish tails, and then some very good cold meat, butter and cheese and young radishes. "Boy, don't drink so much," said Paul Schlieben, as Wolfgang seized the decanter again.
Take two quarts of strong stock made of gravy beef, add to this, carrots, turnips, leek, celery, brocoli, peas and French beans, all cut as small as possible, add a few lumps of white sugar, pepper, and salt, let it simmer till the vegetables are perfectly soft, and throw in a few force-meat balls.
It is possible that, somewhat later, when the stomach becomes robust and is not repelled by coarse fare, the grub scrapes a little from the sides of its pasty walls; but, until the adult insect emerges, the calabash as a whole remains intact, having acted at first as a safeguard of the freshness of the force-meat and all the while as a protecting casket for the recluse.
If required to be very savory, make a fish force-meat, and lay it thickly on the fish before frying; fillets dressed in this way are usually arranged round the dish, and served with a sauce made of good stock, thickened and seasoned with cayenne pepper, lemon juice, and mushroom essence; piccalilli are sometimes added cut small.
Take a large calf's head, and having cleaned, washed, and soaked it, put it into a pot with a knuckle of veal, and the hock of a ham, or a few slices of bacon; but previously cut off and reserve enough of the veal to make two dozen small force-meat balls.
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