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Lay the porcupine on a dish, and pour the sauce over it. Have ready prepared a thin forcemeat, made of the crumb of a penny loaf, half a pound of beef suet shred fine, the yolks of four eggs, and a few oysters chopped. Mix these together, season the forcemeat with cayenne, salt, pepper, and nutmeg, and spread it on the veal caul.
The ingredients should always be pounded well together in a mortar, not merely chopped and moistened with egg, as is usually done by inexperienced cooks; forcemeat can be served in a variety of forms, and is so useful a resource, that it well repays the attention it requires.
Add a spoonful of cream, gravy sufficient to moisten the meat, and a little scraped ham. This mixture is not to be warmed till the patties are baked. VEAL PIE. Take some of the middle or scrag of a small neck, and season it, adding or not a few slices of lean bacon or ham. If wanted of a high relish, add mace, cayenne, and nutmeg, to the salt and pepper; also forcemeat, and eggs.
After soaking and blanching, fry them till brown, then simmer gently in beef gravy seasoned highly with smoked meat, nutmeg, pepper, salt, a small onion stuck with cloves, and a very little whole allspice; the gravy must be slightly thickened, and morels and truffles are generally added; small balls of delicate forcemeat are also an improvement.
He had a great admiration for me, mingled with a trifle of awe. My little court had surnamed him "La Quenelle." He was long, vacillating, colourless, and really did resemble the thin roll of forcemeat in a vol-au-vent. He came up to see me, his face more wan-looking even than usual. The boat was moving a little. My departure terrified him, and the wind caused him to plunge from right to left.
Ten minutes before it is done, take off the caul, and let the veal be of a very light colour. When it is to be served up, put under it some sorrel sauce, celery heads, or asparagus tops, or serve it with mushroom sauce. VEAL OLIVES. Cut some long thin collops, beat them, lay them on thin slices of fat bacon, and over these a layer of forcemeat highly seasoned, with some shred shalot and cayenne.
The king did not fail to distill into his guests this splendid and first-class supper. He stuffed them with green peas, returning to the hotch-potch, praising the plums, commending the fish, saying to one, "Why do you not eat?" to another, "Drink to Madame"; to all of them, "Gentlemen, taste these lobsters; put this bottle to death! You do not know the flavour of this forcemeat.
Spread the forcemeat upon it, roll it up, bind it with packthread, and serve it up with gravy sauce. Or roast it with the bones in, without the forcemeat. ROAST ONIONS. They should be roasted with all the skins on. They eat well alone, with only salt and cold butter; or with beet root, or roast potatoes.
The same stuffing will do for meat, or for patties. For fowls, it is usually put between the skin and the flesh. FORCEMEAT FOR GOOSE. Chop very fine about two ounces of onion, and an ounce of green sage. Add four ounces of bread crumbs, the yolk and white of an egg, a little pepper and salt; and if approved, a minced apple. This will do for either goose or duck stuffing.
Half boil a well grown fowl, then lay it into a baking dish with some pepper and salt strewed over it. Lay truffles, morels, mushrooms, hard eggs, or forcemeat balls, any or all of them round it at pleasure; put a little gravy into the dish, and spread the rice over the whole like a paste. Bake it gently, till the fowl is done enough.
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