No. 2. Another Good Common Forcemeat

Add to four ounces of bread-crumbs two of the lean of a boiled ham, quite free from sinew, and very finely minced; two of good butter, a dessertspoonful of herbs, chopped small, some lemon-grate, nutmeg, a little salt, a good seasoning of pepper or cayenne, and one whole egg, or the yolks of two. This may be fried in balls of moderate size, for five minutes, to serve with roast veal, or it may be put into the joint in the usual way.

Bread-crumbs, 4 ozs.; lean of ham, 2 ozs.; butter, 2 ozs.; minced herbs, 1 dessertspoonful; lemon-grate, 1 teaspoonful; nutmeg, mace,and cayenne, together, 1 small teaspoonful; little salt; 1 whole egg, or yolks of 2.

No. 3. Superior Suet Forcemeat, For Veal, Turkeys, &C

Mix well together six ounces of fine stale crumbs, with an equal weight of beef-kidney suet, chopped extremely small, a large dessertspoonful of parsley, mixed with a little lemon-thyme, a teaspoonful of salt, a quarter one of cayenne, and a saltspoonful or rather more of mace and nutmeg together; work these up with three unbeaten egg-yolks, and three teaspoonsful of milk; then put the forcemeat into a large mortar, and pound it perfectly smooth. Take it out, and let it remain in a cool place for half an hour at least before it is used: then roll it into balls, if it be wanted to serve in that form; flour and fry them gently from seven to eight minutes, and dry them well before they are dished.

Beef suet finely minced, 6 ozs.; bread-crumbs, 6 ozs.; parsley, mixed with little thyme, 1 large dessertspoonful; salt, 1 teaspoonful; mace, large saltspoonful, and one-fourth as much cayenne; unbeaten egg-yolks, 3; milk, 3 teaspoonsful: well pounded. Fried in balls, 7 to 8 minutes, or poached, 6 to 7.

Observations:

The finely grated rind of half a lemon can be added to this forcemeat at pleasure; and for some purposes a morsel of garlic, or three or four minced eschalots, may be mixed with it before it is put into the mortar.

No. 4. Common Suet Forcemeat

Beef suet is commonly used in the composition of this kind of forcemeat but we think that veal-kidney suet, when it could be obtained, would have a better effect; though the reader will easily comprehend that it is scarcely possible for us to have every variety of every receipt which we insert put to the test: in some cases we are compelled merely to suggest what appear to us likely to be improvements. Strip carefully every morsel of skin from the suet, and mince it small; to six ounces add eight of bread-crumbs, with the same proportion of herbs, spice, salt, and lemon-peel, as in the foregoing receipt, and a couple of whole eggs, which should be very slightly beaten, after the specks have been taken out with the point of a small fork. Should more liquid be required, the yolk of another egg, or a spoonful or two of milk, may be used. Half this quantity will be sufficient for a small joint of veal, or for a dozen balls, which, when it is more convenient to serve it in that form, may be fried or browned beneath the roast, and then dished round it, though this last is not a very refined mode of dressing them.

From eight to ten minutes will dry them well.