Boil three large onions from ten to fifteen minutes, chop them small, and mix with them an equal quantity of bread-crumbs, a heaped table-spoonful of minced sage, an ounce of butter, a half saltspoonful of pepper, and twice as much of salt, and put them into the body of the goose; part of the liver boiled for two or three minutes, and shred fine, is sometimes added to these, and the whole is bound together with an egg-yolk or two; but they are quite as frequently served without. The onions can be used raw, when their very strong flavour is not objected to, but the odour of the whole dish will then be somewhat overpowering.
Large onions, 3: boiled 20 to 30 minutes. Sage, 2 to 3 dessertspoonsful (or 1/2 to 3/4 oz.); butter, 1 oz.; pepper, 1/2 teaspoonful; salt, 1 teaspoonful.
Two parts of chopped onion, two parts of bread-crumbs, three of butter, one of pounded sage, and a seasoning of pepper and salt. This receipt we have not proved.
Boil four or five new-laid eggs for ten or twelve minutes, and lay them into fresh water until they are cold. Take out the yolks, and pound them smoothly with the beaten yolk of one raw egg, or more, if required; add a little salt and cayenne, roll the mixture into very small balls, and boil them for two minutes. Half a teaspoonful of flour is sometimes worked up with the eggs.
Hard yolks of eggs, 4; 1 raw; little salt, cayenne: 2 minutes.
Wash and soak the brains well in cold water, and afterwards in hot; then remove the skin and large fibres, and boil them in water, slightly salted, from two to three minutes; beat them up with a teaspoonful of sage, very finely chopped, or with equal parts of sage and parsley, half a teaspoonful or rather more of salt, half as much mace, a little white pepper or cayenne, and one egg; drop them in small cakes, and fry them a fine light brown: two yolks of eggs will make the cakes more delicate than the white and yolk of one. A teaspoonful of flour and a little lemon-grate are sometimes added.
Boil the brains in a little good veal-gravy very gently for ten minutes, drain them on a sieve, and when cold, cut them into thick dice; dip them into beaten yolk of egg, and then into very fine bread-crumbs, mixed with salt, pounded spices, and fine herbs, minced extremely small; fry them of a light brown, drain and dry them well, and slip them into the soup or hash after it is dished. When broth or gravy is pot at hand, the brains may be boiled in water.
Take six ounces of veal free from fat and skin, cut it into dice and put it into a saucepan with two ounces of butter, a large teaspoonful of parsley finely minced, half as much thyme, salt, and grated lemon-rind, and a sufficient seasoning of nutmeg, cayenne, and mace, to flavour it pleasantly. Stew these very gently from twelve to fifteen minutes, then lift out the veal and put into the saucepan two ounces of breadcrumbs; let them simmer until they have absorbed the gravy yielded by the meat; keep them stirred until they are as dry as possible; beat the yolk of an egg to them while they are hot, and set them aside to cool. Chop and pound the veal, add the bread to it as soon as it is cold, beat them well together, with an ounce and a half of fresh butter, and two of the finest bacon, scraped quite clear from rust, skin, and fibre; put to them the yolks of two small eggs, and mix them well; then take the forcemeat from the mortar, and set it in a very cool place until it is wanted for use.
Veal, 6 ozs.; butter, 2 ozs.; minced parsley, 1 teaspoonful; thyme, salt, and lemon-peel, each 1/2 teaspoonful; little nutmeg, cayenne, and mace: 12 to 15 minutes. Bread-crumbs, 2 ozs.; butter, 1 1/2 oz.; rasped bacon, 2 ozs.; yolks of eggs, 2 to 3.
When this forcemeat is intended to fill boned fowls, the livers of two or three, boiled for four minutes, or stewed with the veal for the same length of time, then minced and pounded with the other ingredients, will be found a great improvement; and, if mushrooms can be procured, two tablespoonsful of them chopped small, should be stewed and beaten with it also. A small portion of the best end of the neck will afford the quantity of lean required for this receipt, and the remains of it will make excellent gravy.