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Updated: June 14, 2025
Put on ice. Turn out, and on the top of each strew pistachio nuts chopped very fine. Insert the two feet of the bird, scalded and dried, to stand up from the centre. Chaudfroid of Reed-birds. Prepare as in last recipe with pâté de foie gras force-meat. Butter a dozen dariole moulds.
He answered that I was very polite, and that he should be very happy to see Hoskins; and we went accordingly at the appointed day and hour; but though Gus was eleventh clerk and I twelfth, I remarked that at dinner I was helped first and best. I had twice as many force-meat balls as Hoskins in my mock-turtle, and pretty nearly all the oysters out of the sauce-boat.
Make a good stock, by simmering a cod's-head in water, enough to cover the fish; season it with pepper and salt, mace, celery, parsley, and a few sweet herbs, with two or three onions, when sufficiently done, strain it, and add cutlets of fish prepared in the following manner: cut very small, well-trimmed cutlets from any fish, sole or brill are perhaps best suited; stew them in equal quantities of water and wine, but not more than will cover them, with a large lump of butter, and the juice of a lemon; when they have stewed gently for about fifteen or twenty minutes, add them to the soup, which thicken with cream and flour, serve the soup with the cutlets in a tureen; force-meat balls of cod's liver are sometimes added.
This force-meat may also be made into balls one-half inch in diameter, roll the balls in flour and cook them in the boiling soup, or fry them in fat. Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of baking powder, stir in scant one-half cup of milk or water and mix to a smooth batter.
A large quantity of force-meat having been prepared, stuff it hard into the turkey, restoring it by doing so to its natural form, filling out the body, breast, wings and legs, so as to resemble their original shape when the bones were in. Roast or bake it; pouring a glass of port wine into the gravy.
Wash the kid well, wipe it dry, and truss it. Stuff the body with a force-meat of grated bread, butter or suet, sweet herbs, pepper, salt, nutmeg, grated lemon-peel, and beaten egg; and sew it up to keep the stuffing in its place. Put it on the spit and rub it over with lard, or sweet oil.
Bone the bird; stuff with a force-meat made of four parts minced veal, two parts chopped hard eggs, a half part lean boiled ham, two parts mushrooms, and two parts pâté de foie gras. First make the veal and ham hot in a little butter, then add the mushrooms and foie gras; moisten with stock or mushroom liquor, and gently simmer five minutes.
An hour before you send the meat to table, make about two dozen small force-meat balls of minced veal and beef-suet in equal quantities, seasoned with pepper and salt; sweet herbs, grated lemon-peel, and powdered nutmeg and mace. Add some beaten yolk of egg to make all these ingredients stick together. Flour the balls very well, and fry them in butter.
Place on each one tablespoon of force-meat, then fold squares into three corned pockets, pressing edges well together. Drop in boiling soup or salted water and boil fifteen minutes. Chop one pound of beef, soup meat, cold veal, or take lamb chopped very fine, season with one teaspoon of salt, one-eighth teaspoon of pepper, ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg.
Prepare, a force-meat of grated bread crumbs, butter or minced suet, sweet marjoram and parsley chopped fine, a little grated lemon-peel, nutmeg, pepper, and salt to your taste, and some yolk of egg to bind the ingredients. Stuff the heart with the force-meat, and secure the opening by tying a string around it. Put it on a spit, and roast it till it is tender throughout.
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