Forcemeat is now considered an indispensable accompaniment to most made dishes, and when composed with good taste, gives additional spirit and relish to even that "sovereign of savouriness," turtle soup.

It is also sent up in patties, and for stuffing of veal, game, poultry, etc.

The ingredients should be so proportioned, that no one flavor predominates.

To give the same stuffing for veal, hare, etc. argues a poverty of invention; with a little connivance, you may make as great a variety as you have dishes.

The poignancy of forcemeat should be proportioned to the savouriness of the viands,. to which it is intended to give an additional zest. Some dishes require a very delicately flavored forcemeat, for others, it must be full and high seasoned. What would be piquante in a turkey, would be insipid with turtle.

Most people have an acquired and peculiar taste in stuffings, etc. and what exactly pleases one, seldom is precisely what another considers the most agreeable.

Custom is all in matters of taste: it is not that one person is naturally fond of this or that, and another naturally averse to it; but that one is used to it, and another is not.

The consistency of forcemeats is rather a difficult thing to manage; they are almost always either too light or too heavy.

Take care to pound it till perfectly smooth, and that all the ingredients are thoroughly incorporated.

Forcemeat-balls must not be larger than a small nutmeg. If they are for brown sauce, flour and fry them; if for white, put them into boiling water, and boil them for three minutes: the latter are by far the most delicate.

If not of sufficient stiffness, it fails to pieces, and makes soup, etc. grouty and very unsightly.

Sweetbreads and tongues are the favorite materials for forcemeat. Forcemeat should be made sufficiently consistent to cut with a knife, but not dry or heavy. No one flavor should predominate greatly; according to what it is wanted for, a selection may be made from the following list, being careful to use the least of those articles which are the most pungent:

Cola fowl, or veal, scraped ham, fat bacon, beef suet, crumbs of bread, parsley, white pepper, salt, nutmeg, yolks and whites of eggs, well beaten, to bind the mixture.

The forcemeat may be made with any of these articles without any striking flavor; therefore any of the following different ingredients may be made use of to vary the taste.

Oysters, anchovies, tarragon, savory, penny-royal, knotted-marjorarn, thyme, basil, yolks of hard eggs, cayenne, garlic, shallots, chives, Jamaica pepper in fine powder, or two or three cloves.

To force or stuff turkeys, geese, ducks, etc, see under the heads of the different ways of dressing turkeys, geese, etc.