into boiling
water, and boil them for three minutes: the latter are by far the most
delicate.

N.B. If not of sufficient stiffness, it falls to pieces, and makes soup,
&c. grouty and very unsightly.

Sweetbreads and tongues are the favourite materials for forcemeat.

MATERIALS USED FOR FORCEMEAT, STUFFINGS, &C.

SPIRIT.

Common thyme. }
Lemon-thyme. }
Orange-thyme. }
Sweet marjoram. }
Summer and }
Winter savoury. } Fresh and green,
Sage. } or in dried
Tarragon (No. 396). } powder (No. 461).
Chervil. }
Burnet (No. 399). }
Basil (No. 397). }
Bay-leaf. }
Truffles and }
Morells. }
Mushroom powder (No. 439).
Leeks.
Onions.
Eschalot (No. 402).
Garlic.
Lemon-peel (see Nos. 407 and 408).
Shrimps (No. 175)
Prawns.
Crabs.
Lobsters (Nos. 176 and 178).
Oysters.
Anchovy (No. 433).
Dressed TONGUE (see N.B. to No. 373).
Ham.
Bacon.
Black or white pepper.
Allspice.
Mace.
Cinnamon
Ginger.
Nutmegs.
Cloves.
Capers and pickles (minced or pounded)
Savoury powder (No. 465).
Soup herb powder (No. 467).
Curry powder (No. 455).
Cayenne (No. 404).
Zest (No. 255).

SUBSTANCES.

Flour.
Crumbs of bread.
Parsley (see N.B. to No. 261).
Spinage.
Boiled onion.
Mashed potatoes (No. 106).
Yelks of hard eggs (No. 574).
Mutton.
Beef.
Veal suet,[263-*] or marrow.
Calf's udder, or brains.
Parboiled sweetbread.
Veal, minced and pounded, and
Potted meats, &c. (No. 503.)

For liquids, you have meat gravy, lemon-juice, syrup of lemons (Nos. 391
and 477), essence of anchovy (No. 433), the various vegetable essences
(No. 407), mushroom catchup (No. 439), and the whites and yelks of eggs,
wines, and the essence of spices.

_Stuffing for Veal, roast Turkey, Fowl, &c._--(No. 374.)

Mince a quarter of a pound of beef suet (beef marrow is better), the
same weight of bread-crumbs, two drachms of parsley-leaves, a drachm and
a half of sweet marjoram or lemon-thyme, and the same of grated
lemon-peel and onion chopped as fine as possible, a little pepper and
salt; pound thoroughly together with the yelk and white of two eggs, and
secure it in the veal with a skewer, or sew it in with a bit of thread.

Make some of it into balls or sausages; flour them, and boil, or fry
them, and send them up a