ot-pie.

SOYER'S RECIPE FOR FORCE MEATS.

Take 1-1/2 lbs. of lean veal from the fillet, and cut it in long thin
slices; scrape with a knife till nothing but the fibre remains; put it
in a mortar, pound it ten minutes or until in a puree; pass it through
a wire sieve (use the remainder in stock), then take 1 lb. of good
fresh beef suet, which skin, shred and chop very fine; put it in a
mortar and pound it, then add 6 oz. of panada (that is, bread soaked
in milk, and boiled till nearly dry) with the suet; pound them well
together, and add the veal, season with 1 teaspoonful of salt, 1/4
teaspoonful of pepper, 1/2 that of nutmeg; work all well together;
then add four eggs by degrees, continually pounding the contents of
the mortar. When well mixed, take a small piece in a spoon, and poach
it in some boiling water, and if it is delicate, firm, and of a good
flavor, it is ready for use.

CROUTONS FOR SOUP.

In a frying pan have the depth of an inch of boiling fat; also have
prepared slices of stale bread cut up into little half-inch squares;
drop into the frying pan enough of these bits of bread to cover the
surface of the fat. When browned, remove with a skimmer and drain; add
to the hot soup and serve.

Some prefer them prepared in this manner:

Take very thin slices of bread, butter them well; cut them up into
little squares three-fourths of an inch thick, place them in a baking
pan, buttered side up, and brown in a quick oven.

FISH STOCK.

Place a saucepan over the fire with a good-sized piece of sweet butter
and a sliced onion; put into that some sliced tomatoes, then add as
many different kinds of fish as you can get--oysters, clams, smelts,
pawns, crabs, shrimps and all kinds of pan-fish; cook all together
until the onions are well browned; then add a bunch of sweet herbs,
salt and pepper, and sufficient water to make the required amount of
stock. After this has cooked for half an hour pound it with a wooden
pestle, then strain and cook again until it jellies.

FISH SOUP.

Select a large, fine fish, clean it thoroughly, put it over the fire
with a sufficient quantity of water, allowing for each pound of fish
one quart of water; add an onion cut fine and a bunch of sweet herbs.
When the fish is cooked, and is quite tasteless, strain all through a
colander, return to the fire, add some butter, salt and pepper to
taste. A small tablespoonful of Worcestershire sauce may be added if
liked. Serve with