d
fish, beat together the flesh and soft parts of a lobster, half an
anchovy, a large piece of boiled celery, the yolk of a hard egg, a
little cayenne, mace, salt, and white pepper. Add two table-spoonfuls of
bread crumbs, one of oyster liquor, two ounces of warmed butter, and two
eggs well beaten. Make the whole into balls, and fry them in butter, of
a fine brown.

FORCEMEAT FOR FOWLS. Shred a little ham or gammon, some cold veal or
fowl, beef suet, parsley, a small quantity of onion, and a very little
lemon peel. Add salt, nutmeg, or pounded mace, bread crumbs, and either
white pepper or cayenne. Pound it all together in a mortar, and bind it
with one or two eggs beaten and strained. The same stuffing will do for
meat, or for patties. For fowls, it is usually put between the skin and
the flesh.

FORCEMEAT FOR GOOSE. Chop very fine about two ounces of onion, and an
ounce of green sage. Add four ounces of bread crumbs, the yolk and white
of an egg, a little pepper and salt; and if approved, a minced apple.
This will do for either goose or duck stuffing.

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. If the pie be of rabbit or fowls, the livers
mixed with fat and lean pork, instead of bacon, will make an excellent
stuffing. The seasoning is to be the same as for fowls or meat.

FORCEMEAT FOR TURKEY. The same stuffing will do for boiled or roast
turkey as for veal, or to make it more relishing, add a little grated
ham or tongue, an anchovy, or the soft part of a dozen oysters. Pork
sausage meat is sometimes used to stuff turkies or fowls, or fried, and
sent up as garnish.

FORCEMEAT FOR TURTLE. A pound of fine fresh suet, one ounce of cold veal
or chicken, chopped fine; crumbs of bread, a little shalot or onion,
white pepper, salt, 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 it 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 in this way ar