Take a pound and a half of lean veal, scrape, pound, and pass it through a fine wire sieve, when passed there should be one pound of meat; then take one pound of beef suet, which shred and chop very fine, put it into a mortar and pound it well, then add six ounces of panade (No. 125), with the suet, pound them well together; then add the veal, season with a little pepper, salt, and a very little grated nutmeg, mix the whole well together; then add three eggs by degrees, then the yolks of three more eggs when well mixed, whisk the whites of the three eggs to a very stiff froth, add to the forcemeat, mix them well in, and it is ready to use where directed. To form this or the following forcemeats into large quenelles, have two silver tablespoons, fill one of them with the forcemeat, dip your knife in hot water with which smooth it over, then dip the other spoon into boiling water, and with it remove the forcemeat from the first spoon and slip it from that into a buttered sautÉ pan, proceeding thus until you have as many as you require; then cover them with some second stock, and boil them about ten minutes, or until firm, and they are ready for use. Small quenelles are made in the same manner, only using teaspoons instead of tablespoons.

No. 121. Forcemeat of Rabbits.

Take the flesh of one or two young rabbits, according to the size, well pound and pass it through a wire sieve; then have ready boiled and cold a good veal udder, skin and pound it well, to a pound of the udder add six ounces of panada (No. 125), and one pound of the flesh of the rabbits; mix the same as the last, adding an eschalot finely chopped, to the seasoning, using three whole and three yolks of eggs, but omitting the whisked whites.

No. 122. Forcemeat of Fowl.

The best forcemeat is made entirely from the breasts of fowls, but should you have no use for the other parts the whole may be used. Take the flesh from your fowl as much as you require, pound it well and pass it through a fine wire sieve, form the flesh into a ball, then have a piece of panada (No. 125), half the size of the ball of meat, scrape some fat bacon, one ounce, in proportion to the pound of meat, and two ounces of fresh butter, put the butter, bacon, and panada, into the mortar together, pound them well, then add the meat, mix all well together, season lightly, and add four whole eggs, mixing them one at a time, then drop a piece of the forcemeat into a little boiling stock, to poach; if too tender, add the yolks of one or even two more eggs; but if, on the contrary, it should be too firm, a little white sauce (No. 7), added cold will rectify it; it is then ready for use.

In giving the last three receipts I have introduced a different method for each description of meat, although the same meat might be made into forcemeat by either process; for myself I give the preference to the former as directed for veal.

No. 123. Forcemeat of Game.

Proceed as in the last, only substituting the flesh of one or two birds for the fowl there directed.

No. 124. Forcemeat of Whitings.

Take the fillets of three whitings, take off all the skin and pound them well, then take them from the mortar, and form them into a ball, have a piece of panada (No. 125) one third the size of the ball, put the panada into the mortar, pound it well, then add two ounces of fresh butter, which mix well with the panada, then add the fish, season with pepper, salt, and a little grated nutmeg; mix all well together, then add by degrees three whole eggs and the yolks of two, try it in a little boiling water as directed for the forcemeat of fowl (No. 122), but if too firm use a little melted butter, as these are served generally as a meagre dish with a fish sauce, in Catholic families.

No. 125. Panada for forcemeats.

Put two thirds of half a pint of water into a stewpan holding a quart with nearly an ounce of butter, when boiling, stir in a quarter of a pound of flour; keep it moving over the fire until it forms a smooth and toughish paste, take it out of the stewpan and when cold use it where directed.

No. 126. Forcemeat of Cod’s Liver.

Chop half a pound of cod’s liver, with which mix a few bread crumbs and the yolks of three eggs, season with a little pepper, salt, and chopped parsley, form it into quenelles as No. 120, which use where directed.

No. 127. Veal Stuffing.

Chop three quarters of a pound of beef suet very fine, which put into a basin with six ounces of bread crumbs, a little chopped parsley, thyme, and marjoram, with a bay-leaf mixed, when chopped, being sufficient to fill three large tablespoons; amalgamate the whole with the yolks of three and three whole eggs; this is likewise used to stuff baked fish or turkeys as well as veal.

No. 128. To prepare Cockscombs.

If you should have them in the rough as taken from the fowls, put them in lukewarm water for three hours, then have some water boiling in a stewpan, into which throw them for one minute, then take them out, put them upon a rubber with a handful of salt, and rub them well until all the skin comes off, then put them into a basin of cold water for two or three hours, until they become quite white; by cutting off the tips of each they will disgorge much better; then (if about a pound of them) put them into a stewpan with a quarter of a pound of butter, an onion in slices, a little pepper and salt, place them over a fire one minute, then add the juice of a lemon; stew them gently until quite tender, put them by in a basin and use where directed.

No. 129. To boil Rice.

Wash well in two separate waters a pound of the best Carolina rice; then have half a gallon of water boiling in a stewpan, into which throw your rice; boil it until about three parts done, then drain it upon a sieve, butter the interior of a stewpan in which put your rice, place the lid on tight and put it in a warm oven upon a trivet until the rice is perfectly tender; serve it separate with currie or any other dish where directed. Prepared thus, every grain will be separate and quite white.

No. 130. To blanch Maccaroni.

Have half a gallon of water in a stewpan in which put two ounces of butter and an ounce of salt; when boiling throw in a pound of maccaroni, which boil until tender, being careful that it is not too much done, the time of boiling depends principally upon the quality, the Genoa maccaroni taking the longest time, and the Neapolitan the shortest, which last if too much done will fall in purÉe.

No. 131. Croquettes de Pomme de Terre.

Roast twelve fine potatoes; when done, take out the interior, which form into a ball; when cold put them into a mortar with a piece of butter half the size of the ball; pound them well together, season with a little salt, pepper, chopped eschalots, chopped parsley, and grated nutmeg, mix them with the yolks of six and two whole eggs; then form them into croquettes about the size and shape of a large quenelle egg, and bread-crumb them twice over, and fry them to a light brown colour in a stewpan of hot lard, and serve as garniture where required.

No. 132. Glaze.

Make a good stock of veal or beef as directed for consommÉ (No. 134), put the first and second stocks together in a large stewpan, the clearer the stock the better; reduce it by boiling it fast, and when becoming rather thick pour it into a smaller stewpan, stir it over a sharp fire until it has reduced to a proper consistency; use it where required. It may be put by in a bladder and kept a long time. Veal at all times makes the best glaze, but any kind of meat, game, or poultry, will produce more or less.