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Updated: May 31, 2025
The forcemeat must be made as for veal stuffing, with the addition of a couple of minced anchovies, cayenne pepper, and butter instead of suet. Open them, cut off the tails and heads, soak them in hot water for an hour, then wipe them dry; mix with warmed butter one beaten egg, pour this over the herrings, sprinkle with bread crumbs, flour, and white pepper, broil them and serve them very hot.
The bones being taken out, put the fish into a pan with a bit of butter, and some lemon juice. Fry it lightly, lay it on a dish, spread a forcemeat over each piece, and roll it round, fastening the roll with a few small skewers. Lay the rolls into a small earthen pan, beat up an egg and smear them, and strew some crumbs over.
Add as much white-wash as is necessary for the work, and stir it all together. If either cast predominates, put in more of the others, till the proper tint is obtained. STUFFINGS. Forcemeat or stuffing is generally considered as a necessary accompaniment to most of the made dishes, and when composed with good taste, it gives to them additional spirit and relish.
Scrape half a pound of the fat of smoked beef, and a pound of lean veal, free from skin, vein, or sinew, pound it finely in a mortar with chopped mushrooms, a little minced parsley, salt and pepper, and grated lemon peel, then have ready the crumb of two French rolls soaked in good gravy, press out the moisture, and add the crumb to the meat with three beaten eggs; if the forcemeat is required to be very highly flavored, the gravy in which the rolls are soaked should be seasoned with mushroom powder; a spoonful of ketchup, a bay leaf, an onion, pepper, salt, and lemon juice, add this panada to the pounded meat and eggs, form the mixture into any form required, and either fry or warm in gravy, according to the dish for which it is intended.
The shiny links, packed with forcemeat, fed his gaze and he breathed in tranquilly the lukewarm breath of cooked spicy pigs' blood. A kidney oozed bloodgouts on the willowpatterned dish: the last. He stood by the nextdoor girl at the counter. Would she buy it too, calling the items from a slip in her hand? Chapped: washingsoda. And a pound and a half of Denny's sausages.
Scald one or more sets of giblets, set them on the fire with a little veal or chicken, or both, in a good gravy; season to taste, thicken the gravy, and color it with browning, flavor with mushroom powder and lemon-juice and one glass of white wine; forcemeat balls should be added a few minutes before serving, and garnish with thin slices of hard boiled eggs.
Indeed, the very next time that she met the lad with his basket she made herself very agreeable, and induced him to offer her a forcemeat ball. But, although she laughed and licked her fingers, she experienced some disappointment. The forcemeat did not prove nearly so nice as she had anticipated.
Stew gently one pint of rice in one quart of strong gravy till it begins to swell, then add an onion stuck with cloves, a bunch of sweet herbs, and a chicken stuffed with forcemeat, let it stew with the rice till thoroughly done, then take it up and stir in the rice, the yolks of four eggs, and the juice of a lemon; serve the fowl in the same dish with the rice, which should be colored to a fine yellow with saffron.
FORCEMEAT FOR HARE. Chop up the liver, with an anchovy, some fat bacon, a little suet, some sweet herbs, and an onion. Add salt, pepper, nutmeg, crumbs of bread, and an egg to bind all together. FORCEMEAT FOR SAVOURY PIES. The same as for fowls, only substituting fat or bacon, instead of suet.
Take strong gravy, according to your dish, with morels and truffles, a few mushrooms, a sweetbread cut in pieces, and an artichoke bottom cut small: let all stew together, then beat up the yolks of two or three eggs with a little white wine; pour this into your gravy, and keep it stirring till it is of a proper thickness, then let it stand to cool; work up the remainder of your forcemeat, and roll it out as you do paste; pour your sauce over the birds, and lay on your forcemeat; close the edges, and wash it over with the yolks of eggs, and strew bread crumbs over that; send it to the oven about half an hour, and then to table as hot as you can.
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