769. Farces And Stuffings

A veal stuffing. Chop some suet fine, a little parsley, a small piece of shalot, rub through a dry sieve a small quantity of basil, knotted marjoram, thyme, add these to your suet, a grating of half a lemon, a few grains of nutmeg, a few bread crumbs, and one or two eggs, mix all well up together, season with pepper and salt. If for game, scrape the raw livers into the stuffing, prepared as above, only in addition pound it all fine.

770. Forcemeat Ingredients

Forcemeat meat should be made to cut with a knife, but not dry or heavy, no one flavour should predominate; according to what it is wanted for a choice may he made from the following list; be careful to use the least of those articles that are most pungent, cold fowl or veal or ham, scraped fat bacon, beef suet, crumbs of bread, parsley, white pepper, salt, nutmeg, yolks and whites of eggs beaten to bind the mixture. Any of the following articles may be used to alter the taste; oysters, anchovies, tarragon, savory, pennyroyal, marjoram, thyme, basil, yolks of hard eggs, cayenne, garlic, shalots, endives, Jamaica pepper in powder, or two or three cloves.

771. Forcemeats, Etc

Cold fowl, veal, or mutton.

Scraped ham, or gammon.

Fat bacon, or fat ham.

Beef suet.

Veal suet.

Butter.

Marrow.

Soaked bread, and crumbs of bread. Parsley and white pepper. Salt and nutmeg. Cold soles. Oysters. Anchovies.

Lobster, tarragon. Savoy, pennyroyal. Knotted marjoram. Thyme and lemon thyme. Basil and sage.

Lemon peel. Yolks of hard eggs. Whites and yolks of eggs. Mace and cloves. Cayenne and garlic. Shalot and onion. Chives and chervil. Ground pepper and two or three cloves.

772. Brown Colouring For Made Dishes

Take four ounces of sugar, beat it fine, put it into an iron frying-pan or earthen pipkin, set it over a clear fire, and when the sugar is melted it will be frothy, put it higher from the fire until it is a fine brown, keep it stirring all the time; fill the pan up with red wine, take care that it does not boil over, add a little salt and lemon, put a little cloves and mace, a shalot or two, boil it gently for ten minutes, pour it in a basin till it is cold, then bottle it for use.