437. - Eggs For Turtle

Beat three hard yolks of eggs in a mortar, and make into a paste with the yolk of a raw one; roll it into small balls, and throw them into boiling water for two minutes to harden. Though formerly much used, they have latterly gone out of fashion.

438. - Passover Balls For Soup

Chop an onion and half a pound of suet very finely; stew them together until the suet is melted, then pour it hot upon eight spoonfuls of biscuit-flour; mix it well together; add a little salt, a little grated nutmeg, lemon-peel, and ginger, and six eggs. Put the balls into the soup when it boils, and boil them for a quarter of an hour. The quantity of eggs and flour may appear disproportion-ed, but the flour employed is of a peculiar kind, used for the purpose in Jewish families. Nothing can exceed the excellence of the balls made after this receipt: they are applicable to any kind of soups.

440. - Seasoning For Roast Pork, Ducks, Or Geese

Two-thirds onion, one-third green sage, chopped fine, bread crumbs equal to weight of both; season with pepper and salt, and mix with a bit of butter and the yolk of an egg.

441. - For A Sucking Pig

A teacupful of grated bread, two ounces of butter seasoned with salt, pepper and nutmeg; scald and chop fine two small onions and thirty leaves of young sage; mix with a beaten egg, and sew it in the

Pig-

442. - For A Goose

Scald and chop fine the liver, crumb twice its weight in bread, chop fine four small onions, half their weight of green sage, with half an ounce of butter, the yolk of an egg, and a table-spoonful of potato starch; season highly with salt and pepper.

443. - Garnishes

Parsley is the most universal garnish to all kinds of cold meat, poultry, fish, butter, cheese, etc. Horseradish is the garnish for roast beef, and fish in general; sometimes, for the latter, it is alternated with slices of lemon. Slices of lemon garnish boiled fowl, turkey, fish, roast veal, and calf's head.

444. - Farces And Stuffings

A veal stuffing. Chop some suet fine, a little parsley, a small piece of shalot, rub through a dry sieve a small quantity of basil, knotted marjoram, thyme, add these to your suet, a grating of half a lemon, a few grains of nutmeg, a few bread-crumbs, and one or two eggs, mix all well up together, season with pepper and salt.

If for game, scrape the raw livers into the stuffing, prepared as above, only in addition pound it all fine.

445. - Foecemeat Ingeedients

Forcemeat should be made to cut with a knife, but not dry or heavy, no one flavor should predominate; according to what it is wanted for, a choice may be made from the following list; be careful to use the least of those articles that are most pungent; cold fowl, or veal, or ham, scraped fat bacon, beef suet, crumbs of bread, parsley, white pepper, salt, nutmeg, yolks and whites of eggs beaten to bind the mixture. Any of the following articles may be used to alter the taste; oysters, anchovies, tarragon, savory, pennyroyal, marjoram, thyme, basil, yolks of hard eggs, cayenne, garlic, sha-lots, endives, Jamaica pepper in powder, or two or three cloves.