and the
same of pepper and salt: mix these with the white and yelk of an egg; do
not make it thin--it must be of cohesive consistence: if your stuffing
is not stiff enough, it will be good for nothing: put it in the hare,
and sew it up.

*.* If the liver is quite sound, you may parboil it, and mince it very
fine, and add it to the above.

_Forcemeat-Balls for Turtle, Mock Turtle, or Made Dishes._ (No. 380. See
also No. 375.)

Pound some veal in a marble mortar; rub it through a sieve with as much
of the udder as you have veal, or about a third of the quantity of
butter: put some bread-crumbs into a stew-pan, moisten them with milk,
add a little chopped parsley and eschalot, rub them well together in a
mortar till they form a smooth paste; put it through a sieve, and, when
cold, pound, and mix all together, with the yelks of three eggs boiled
hard; season it with salt, pepper, and curry powder, or Cayenne; add to
it the yelks of two raw eggs; rub it well together, and make small
balls: ten minutes before your soup is ready, put them in.

_Egg Balls._--(No. 381.)

Boil four eggs for ten minutes, and put them into cold water; when they
are quite cold, put the yelks into a mortar with the yelk of a raw egg,
a tea-spoonful of flour, same of chopped parsley, as much salt as will
lie on a shilling, and a little black pepper, or Cayenne; rub them well
together, roll them into small balls (as they swell in boiling); boil
them a couple of minutes.

_Brain Balls._

See No. 247, or beat up the brains of a calf in the way we have above
directed the egg.

_Curry Balls for Mock Turtle, Veal, Poultry, Made Dishes, &c._ (No.
382.)

Are made with bread-crumbs, the yelk of an egg boiled hard, and a bit of
fresh butter about half as big, beaten together in a mortar, and
seasoned with curry powder (No. 455): make and prepare small balls, as
directed in No. 381.

_Fish Forcemeat._--(No. 383.)

Take two ounces of either turbot, sole, lobster, shrimps, or oysters;
free from skin, put it in a mortar with two ounces of fresh butter, one
ounce of bread-crumbs, the yelk of two eggs boiled-hard, and a little
eschalot, grated lemon-peel, and parsley, minced very fine; then pound
it well till it is thoroughly mixed and quite smooth; season it with
salt and Cayenne to your taste; break in the yelk and white of one egg,
rub it well together, and it is ready for use. Oysters parboiled and
minced fine, and an anchovy, may be add