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page 125
parsley, very little lemon-peel, salt, nutmeg, or pounded mace, and either white
pepper, or Cayenne, and bread crumbs.
Pound it in a mortar, and bind it with one or two eggs beaten and strained. For
forcemeat patties, the mixture as above.
For cold savoury Pies.
The same; only substituting fat, or bacon, for suet. The livers, (if the pie be
of rabbit or fowls) mixed with fat and lean of pork, instead of bacon, and
seasoned as above, is excellent.
For Hare, see to roast, page 94.
Ditto, for baked Pike, page 14.
Ditto, for Pike, Haddock, and small Cod, page 14
Ditto, for Soles, page 16.
Ditto, for Mackerel, page 13.
Ditto, for Fish Pie, page 128.
Very fine Forcemeat-balls, for Fish Soups, or Fish Stewed, on maigre days.
Beat the flesh and soft parts of a middling lobster, half an anchovy, a large
piece of boiled celery, the yolk of a hard egg, a little Cayenne, mace, salt,
and white pepper, with two table-spoonfuls of bread crumbs, one ditto of oyster
liquor, two ounces of butter wanned, and two eggs long beaten: make into balls,
and fry of a fine brown in butter.
Forcemeat as for Turtle, at the Bush, Bristol.
A pound of fine fresh suet, one ounce of ready dressed veal or chicken, chopped
fine, crumbs of bread, a little shalot or onion, salt, white pepper, nutmeg,
mace, pennyroyal, parsley, and lemon, thyme finely shred; beat as many fresh
eggs, yolks and whites separately, as will make the above ingredients into a
moist paste; roll into small balls, and boil them in fresh lard, putting them in
just as it boils up. When of a light brown, take them out, and drain them before
the lire. If the suet be moist or stale, a great many more eggs will be
necessary.
Balls made this way are remarkably light; but being
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