423. - Panada For Fish Quenelle, Ok Forcemeat

Put two-thirds of half a pint of water into a stewpan holding a quart, with nearly one 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 tough paste. Take it off the fire, add the yolks of three eggs. When cold, use it where directed.

425. - Another For Cemeat

Take a pound and a half of lean veal, pound it, and pass it through a sieve; one pound of chopped beef suet, and six ounces of panada, pounded well together; add the veal, season with pepper, salt, and a little nutmeg; mix well; then add the yolks of six eggs and the whites of three; when these are thoroughly mixed, whisk the other three whites of eggs to a very stiff froth, and add it to the forcemeat; when all is well mixed together, it is fit for use.

426. - Farce Cuite

Cut in small pieces some undressed fowl; put them into a stewpan with a piece of butter, a little salt, pepper, and a little nutmeg; shake them over the fire for ten minutes, drain, and let them cool. Put an equal portion of crumbs of bread in the same stewpan with some broth, and a little parsley chopped fine; stir it with a wooden spoon till it becomes quite soft. Let it get cold, then pound the fowl until it will pass through a tamis; pound the bread also, and put it through the sieve; then put equal parts of the meat, butter, and bread together, and pound them with yolks of eggs sufficient to make it into a proper consistence, and keep it in a jar for use.

427. - Farce Of Ham And Veal

Mince equal quantities of ham and veal. a bunch of parsley, and some pepper; put it on the fire with a little broth; let it stew very gently, then pound it in a mortar; add to it an equal portion of bread soaked in milk and pounded; pound the whole together with some butter, and mix it with the yolks of eggs.

Bacon and veal which have been used in braising, or any thing highly impregnated with the flavor of herbs and onions, and very rich, may be employed afterwards as a farce, pounded and mixed with panada.*

428. - Stuffing

Take equal quantities of beef suet and crumbs of bread; chop the suet very finely; chop together marjoram, thyme, and parsley, having as much parsley as there is thyme and marjoram together; add to them a salt-spoonful of grated lemon peel, pepper, salt, and a little grated nutmeg; add eggs sufficient to bind it together.

* Farce for pies.

429. - Seasoning For Stuffing

One pound of salt dried and sifted, half an ounce of ground white pepper, two ounces of dried thyme, one ounce of dried marjoram, and one ounce of nutmeg. When this seasoning is used, parsley only is required to be chopped in sufficient quantity to make the stuffing green. The proportions are - half a pound of bread-crumbs, three eggs, a quarter of a pound of suet, half an ounce of seasoning, and peel of half a lemon grated.

430. - Forcemeat

Shred a little ham or gammon, some cold veal or fowl, some beef suet, a small quantity of onion, some parsley, very little lemon-peel, salt, nutmeg, or pounded mace, and either white pepper or cayenne, and bread crumbs. Pound it in a mortar, and bind it with one or two eggs, beaten or strained. For forcemeat patties, the mixture as above.