ell of the lobster, and pound it, with
the soft parts, in a mortar; add the celery, the yolk of the hard-boiled
egg, seasoning, and bread crumbs. Continue pounding till the whole is
nicely amalgamated. Warm the butter till it is in a liquid state; well
whisk the eggs, and work these up with the pounded lobster-meat. Make
into balls of about an inch in diameter, and fry of a nice pale brown.

_Sufficient_, from 18 to 20 balls for 1 tureen of soup.

FORCEMEAT FOR COLD SAVOURY PIES.

415. INGREDIENTS.--1 lb. of veal, 1 lb. of fat bacon; salt, cayenne,
pepper, and pounded mace to taste; a very little nutmeg, the same of
chopped lemon-peel, 1/2 teaspoonful of chopped parsley, 1/2 teaspoonful
of minced savoury herbs, 1 or 2 eggs.

_Mode_.--Chop the veal and bacon together, and put them in a mortar with
the other ingredients mentioned above. Pound well, and bind with 1 or 2
eggs which have been previously beaten and strained. Work the whole well
together, and the forcemeat will be ready for use. If the pie is not to
be eaten immediately, omit the herbs and parsley, as these would prevent
it from keeping. Mushrooms or truffles may be added.

_Sufficient_ for 2 small pies.

[Illustration: MARJORAM.]

MARJORAM.--Although there are several species of marjoram, that
which is known as the sweet or knotted marjoram, is the one
usually preferred in cookery. It is a native of Portugal, and
when its leaves are used as a seasoning herb, they have an
agreeable aromatic flavour. The winter sweet marjoram used for
the same purposes, is a native of Greece, and the pot-marjoram
is another variety brought from Sicily. All of them are
favourite ingredients in soups, stuffings, &c.

FORCEMEAT FOR PIKE, CARP, HADDOCK, AND VARIOUS KINDS OF FISH.

416. INGREDIENTS.--1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat
bacon, 1 small teaspoonful of minced savoury herbs, including parsley; a
little onion, when liked, shredded very fine; salt, nutmeg, and cayenne
to taste; 4 oz. of bread crumbs, 1 egg.

_Mode_.--Mix all the ingredients well together, carefully mincing them
very finely; beat up the egg, moisten with it, and work the whole very
smoothly together. Oysters or anchovies may be added to this forcemeat,
and will be found a great improvement.

_Average cost_, 6d.

_Sufficient_ for a moderate-sized haddock or pike.

FORCEMEAT FOR VEAL, TURKEYS, FOWLS, HARE, &c.

417. INGREDIENTS.--2 oz. of ham