he moisture, and add the crumb to the
meat with three beaten eggs; if the forcemeat is required to be very
highly flavored, the gravy in which the rolls are soaked should be
seasoned with mushroom powder; a spoonful of ketchup, a bay leaf, an
onion, pepper, salt, and lemon juice, add this panada to the pounded
meat and eggs, form the mixture into any form required, and either fry
or warm in gravy, according to the dish for which it is intended.

Any cold meats pounded, seasoned, and made according to the above
method are excellent; the seasoning can be varied, or rendered simpler
if required.

* * * * *

COMMON VEAL, STUFFING.

Have equal quantities of finely shred suet and grated crumbs of bread,
add chopped sweet herbs, grated lemon peel, pepper, and salt, pound it
in a mortar; this is also used for white poultry, with the addition
of a little grated smoked beef, or a piece of the root of a tongue
pounded and mixed with the above ingredients.

* * * * *

FISH FORCEMEAT.

Chop finely any kind of fish, that which has been already dressed
will answer the purpose, then pound it in a mortar with a couple of
anchovies, or a little anchovy essence, the yolk of a hard boiled
egg, a little butter, parsley or any other herb which may be approved,
grated lemon peel, and a little of the juice, then add a little bread
previously soaked, and mix the whole into a paste, and form into
balls, or use for stuffing, &c.

The liver or roe of fish is well suited to add to the fish, as it is
rich and delicate.

* * * * *

FORCEMEAT FOR DRESSING FISH FILLETS.

Pound finely anchovies, grated bread, chopped parsley, and the yolk of
a hard boiled egg, add grated lemon peel, a little lemon juice, pepper
and salt, and make into a paste with two eggs.

* * * * *

FORCEMEAT FOR DRESSING CUTLETS, ETC.

Add to grated stale bread, an equal quantity of chopped parsley,
season it well, and mix it with clarified suet, then brush the cutlets
with beaten yolks of eggs, lay on the mixture thickly with a knife,
and sprinkle over with dry and fine bread crumbs.

* * * * *

EGG BALLS.

Beat the hard yolks of eggs in a mortar, make it into a paste with
the yolk of a raw egg, form the paste into very small balls, and throw
them into boiling water for a minute or so, to harden them.