431. - For Hare, Or Any Thing In Imitation Of It

The scalded liver, an anchovy, some fat bacon, a little suet, some parsley, thyme, knotted marjoram, a little shalot, and either onion or chives, all chopped fine; crumbs of bread, pepper, and nutmeg, beat in a mortar with an egg.

432. - Fish Forcemeat

Chop, and afterwards pound in a mortar, any kind of fish, adding an anchovy or two, or a tea-spoonful of the essence of anchovies, but do not allow the taste to prevail, and the yolk of a hard-boiled egg. If for maigre, pound butter with it; but otherwise, the fat of bacon pounded separately, and then mixed. Add a third portion of bread, prepared by soaking and pounding previously, and mix the whole up with raw eggs. For mackerel, pike, haddock, and soles, take the veal forcemeat, add a little anchovy essence, and use rather less herbs.

433. - Oyster Forcemeat

Take a dozen oysters, strain them from the liquor, mince them, and add a quarter of a pound of finely grated bread-crumbs, one ounce and a half of butter broken very small, a dessert-spoonful of parsley, the grated rind of half a lemon; season with a little mace, cayenne, and salt; mix well; then bind together with the yolk of an egg unbeaten, and a little of the oyster liquor. Care must be taken that the oyster flavor predominates.

435. - Forcemeat For Turtle. - (As At The Bush, Bristol.)

One pound of fine fresh suet, one pound of ready-dressed veal or chicken chopped fine, crumbs of bread, a little shalot or onion, salt, white pepper, nutmeg, mace, pennyroyal, parsley, and lemon-thyme finely shred; beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste; roll into small balls, and boil them in fresh lard, putting them in just as it boils up. When of a light brown, take them out, and drain them before the fire. If the suet be moist or stale, a great many more eggs will be necessary.

Balls made this way are remarkably light; but being greasy, some people prefer them with less suet and eggs. They may therefore be made thus:- Chop up the materials with a little white pepper and salt, a sage leaf or two scalded and finely chopped, and the yolk of an egg; make them into small cakes or fritters, and fry them.

436. - Rissoles Of All Kinds

Chop some dressed chicken or veal very fine, fry a little chopped parsley, shalot, and mushrooms, very fine, and a little slice of tongue or ham or not, fry them in one ounce of butter a few minutes, stirring it with a wooden spoon all the time; dry the butter up with flour, then add a few small spoonfuls of good veal stock, a gill of cream, three spoonfuls of bechamel sauce; now put in all your chopped meat, add a little sugar, a few drops of lemon juice, cayenne pepper and salt, and the yolks of three eggs, boil all well until quite stiff, take it out of your stewpan on to a dish to get cold; when cold form them into a shape, either as pears or long balls, using bread-crumbs to form them; put them to get cold; in the mean time break two eggs in a basin, and then egg the forms once or twice, and bread-crumb them; have your fat quite hot to fry them, dish them on a napkin with fried parsley.