FORCEMEATS are useful for filling timbales and for garnishing other dishes. When intended for balls, the consistency should be tested by poaching a small quantity in boiling water. If too thin, more bread crumbs should be added.

Stuffings are too common to need any introduction. They are what make roast poultry palatable to most people, and a good stuffing is an addition to any roasted or baked meat.

Quenelles

Quenelles are made from any kind of forcemeat shaped into balls or ovals and cooked in boiling salted water. They are served as a garnish to soups or other dishes.

Chicken Forcemeat

cup raw chicken meat cup fine bread crumbs cup milk

White of 1 egg Salt and red pepper Dash of nutmeg

2 tablespoons butter

Chop the chicken very fine and press through a sieve. Cook the bread and milk to a paste; add the butter, eggs and seasonings, and mix with the chicken.

Ham Forcemeat

1 ounce ham

2 ounces suet

2 ounces fine bread crumbs 1 teaspoon chopped parsley teaspoon mixed herbs

Grated rind of lemon Dash of nutmeg Pinch of mace

1 egg

2 tablespoons milk

Salt and pepper

Chop the ham and suet fine; mix the dry ingredients; add the egg; season to taste; mix well and use as required.

Veal Forcemeat

pound lean veal

2 ounces beef suet

2 ounces fine bread crumbs

Salt and pepper

teaspoon grated lemon rind

1 tablespoon chopped parsley

1 teaspoon onion juice Dash of nutmeg

2 tablespoons milk 1 egg

Chop the veal and suet very fine; mix the dry ingredients thoroughly; add milk and egg; season to taste and use.

Beef Forcemeat

pound lean beef

pound suet

cup fine bread crumbs

teaspoon sweet marjoram

teaspoon sweet bas teaspoon thyme teaspoon chopped parsley Salt and pepper

1 egg

Chop the beef and suet very fine; add the crumbs and seasonings; mix well and add the beaten egg.

Forcemeat For Baked Fish

3 ounces bread crumbs

1 teaspoon savory herbs 8 oysters

2 ounces suet

Salt and pepper Dash of mace 6 tablespoons milk Yolks of two eggs

Chop the oysters; mix well with the other ingredients and stir over the fire until the mixture thickens; stuff the fish and sew up opening.