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Updated: May 31, 2025
Let the head be often turned, and after ten days smoke it for a week like bacon. HOG'S EARS FORCED. Parboil two pair of ears, or take some that have been soused. Make a forcemeat of an anchovy, some sage and parsley, a quarter of a pound of chopped suet, bread crumbs, and only a little salt.
SNIPES IN SURTOUT. Half roast your snipes, and save the trail; then make a forcemeat with veal, and as much beef suet chopped, and beat in a mortar; add an equal quantity of bread crumbs: season it with beaten mace, pepper, salt, parsley, and sweet herbs shred fine; mix all together, and moisten it with the yolks of eggs: lay a rim of this forcemeat round the dish, then put in your snipes.
Boil up, add a tablespoonful of tomato catsup and a glass of claret, then take from the fire." Wallie reflected, as he sat with his feet on the stove-hearth overflowing with ashes, that when it came to the "forcemeat" he was "there with the crumbs," since he had an accumulation of ancient biscuit too hard to eat. Also he had salt pork and onions.
SHEEP'S EARS. Take a dozen and a half of sheep's ears, scald and clean them very well; then make a forcemeat of veal, suet, crumbs of bread, a little nutmeg, pepper, salt, and beaten mace, parsley and thyme shred fine; mix these ingredients with the yolk of an egg; fill the ears, and lay one over the other, press them close, flour them, and fry them in clean beef dripping, of a fine brown; serve them up with gravy sauce in the dish, garnished with lemon.
Boil six eggs hard, take the yolks and pound them with the other ingredients; season it with salt, cayenne, and a little curry powder. Add three raw eggs, mix all well together, and make the forcemeat into small balls the size of a pigeon's egg. Ten minutes before the soup is ready put in the forcemeat balls, and continue to skim the soup till it is taken off the fire.
Make part of this forcemeat into fifteen or twenty balls; boil five eggs hard, some oysters washed clean, and half a pint of fresh mushrooms, and mix with the rest of the forcemeat.
72. =Stuffed Eggs.= Boil eight eggs for ten minutes, until quite hard, lay them in cold water until they are quite cold; make a white sauce, as directed in receipt No. 65; soak two ounces of stale bread in tepid water for five minutes, and wring it dry in a towel; put one ounce of grated cheese, Parmesan is the best, in a sauce-pan with one saltspoonful of salt, half that quantity of white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, a teaspoonful of lemon juice, two ounces of butter, and a gill of the white sauce; cut the eggs carefully in halves lengthwise after removing the shells, rub the yolks through a sieve with a silver spoon, and add them with the bread to the sauce, as prepared above; stir these ingredients over the fire until they cleave from the sides of the sauce-pan, when they will be scalding hot; on a hot platter put a layer of the white sauce as a foundation for the eggs; fill the whites with the forcemeat, rounding it up to look like the entire yolk of an egg, set them on a dish in a pyramid, and heat them in a moderate oven; send whatever white sauce you have left to the table in a boat, with the dish of eggs.
FRENCH PIE. Lay a puff paste round the edge of the dish, and put in either slices of veal, rabbits or chickens jointed; with forcemeat balls, sweetbreads cut in pieces, artichoke bottoms, and a few truffles. FRENCH PORRIDGE. Stir together some oatmeal and water, and pour off the latter. Put fresh in, stir it well, and let it stand till the next day.
This paste given to birds in small quantities will preserve them in health, and prompt them to sing every month in the year. FORCEMEAT. This article, whether in the form of stuffing balls, or for patties, makes a considerable part of good cooking, by the flavour it imparts to whatsoever dish it may be added.
Put alternately in layers the chicken, slices of ham, or fresh gammon of bacon, forcemeat balls, and eggs boiled hard. If baked in a dish, add a little water, but none if in a raised crust. Prepare some veal gravy from the knuckle or scrag, with some shank-bones of mutton, seasoned with herbs, onions, mace, and white pepper, to be poured into the pie when it returns from the oven.
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