PANADA.

448.-Put into a small stewpan 1 oz. of fresh butter, a tablespoonful of chopped mushrooms, a little chopped thyme and parsley, a blade of mace, pepper and salt; stew the whole over the fire for a few minutes, then add to it a spoonful of white broth, the crumb of two French rolls previously soaked in milk and squeezed thoroughly dry; stir over the fire until it no longer adheres to the stewpan; take it off, add the yolks of two eggs, turn it out and leave it to cool; it is then ready for use.

UDDER.

449.-Boil a calf's udder in broth or water; when cold trim off the outside; pound and rub through a sieve.

QUENELLE.

450.-This is one of the most delicate preparations of forcemeat that we have, and requires practice, care, and attention to make it in perfection. It is called according to the meat of which it is composed: quenelles of rabbit, chicken, fish, or game.

Take the meat of two rabbits, pound it and rub it through a sieve; take the same quantity of panada and also of udder or very sweet fresh butter, pound these ingredients for a quarter of an hour, add a tablespoonful of white sauce, two eggs, and two yolks; take a small piece, roll it in a ball, and throw it in boiling water; when done it should cut firm and consistent, yet light and delicate; if more seasoning is required it should be added before it is taken out of the mortar.

To mould them: have two tablespoons, fill one with the farce, shape with a knife, dipping it in boiling water to make it perfectly smooth; dip the other spoon in hot water, with which take out the quenelle and lay it in a buttered stewpan; they should be egg-shaped, and perfectly smooth, and boiled fort of an hour.

Panada for Fish Quenelle, or Forcemeat.-Put two-thirds of pint of water into a stewpan holding a quart, with nearly 1 oz. of butter; when boiling, stir in lb. of flour; keep it moving over the fire until it forms a smooth and tough paste. Take it off the fire, add the yolks of 3 eggs. When cold,

use it where directed.

FORCEMEAT.

451.-Take equal quantities of cold chicken, veal, and beef, shred very small, and mixed together; season, at the same time, with a moderate quantity of pepper, salt, sweet herbs, and grated nutmeg-that is to say, if intended for white meat, or for anything delicately flavoured; but if meant for a savoury dish, add a little minced ham, and an atom of garlic or a shalot. Put the whole in a stone mortar, and pound it until quite fine, then make it into a paste with a raw egg, some butter, marrow, or fat of some kind. When used, it may either be rolled into round balls and fried for any made dish, or put into any joint of meat or poultry as stuffing; and if kept in a cool place, and well seasoned, it will keep good for several days.

Indeed, by mixing with any potted meat or game an equal proportion of panada, which will always be lighter than breadcrumbs, the cook will have at once a very fine species of farce, to be employed in stuffing olives, fillets of fowl, &c.

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The "farce is sometimes a delicious preparation of sausage-meat, and is served up alone; but it enters into the composition of numerous other dishes.

Another Forcemeat.—Take 1 lb. of lean veal, pound it, and pass it through a sieve; 1 lb. of chopped beef suet, and 6 oz. of panada, pounded well together; add the veal, season with pepper, salt, and a little nutmeg; mix well; then add the yolks of 6 eggs and the whites of 3; when these are thoroughly mixed, whisk the other 3 whites of eggs to a very stiff froth, and add it to the forcemeat; when all is well mixed together, it is fit for use.

FARCE CUITE.-E. R.

452.-Cut in small pieces some undressed fowl; put them into a stewpan with a piece of butter, a little salt, pepper, and a little nutmeg; shake them over the fire for 10 minutes, drain, and let them cool. Put an equal portion of crumbs of bread in the same stewpan with some broth, and a little parsley chopped fine; stir it with a wooden spoon till it becomes quite soft. Let it get cold, then pound the fowl until it will pass through a tamis; pound the bread also, and put it through the sieve; then put equal parts of the meat, butter, and bread together, and pound them with yolks of eggs sufficient to make it into a proper consistence, and keep it in a jar for use.

FARCE OF HAM AND VEAL.-E. R.

453.--Mince equal quantities of ham and veal, a bunch of parsley, and some pepper; put it on the fire with a little broth; let it stew very gently, then pound it in a mortar; add to it an equal portion of bread soaked in milk and pounded; pound the whole together with some butter, and mix it with the yolks of eggs.

Bacon and veal which have been used in braising, or anything highly impregnated with the flavour of herbs and onions, and very rich, may be employed afterwards as a farce, pounded and mixed with panada.a

STUFFING.

454.-Take equal quantities of beef-suet and crumbs of bread; chop the suet very finely; chop together marjoram, thyme, and parsley, having as much parsley as there is thyme and marjoram together; add to them a saltspoonful of grated lemon-peel, pepper, salt, and a little grated nutmeg; add eggs sufficient to bind it together.

Seasoning for Stuffing.-1 lb. salt dried and sifted, ł oz. ground white pepper, 2 oz. dried thyme, 1 oz. dried marjoram, and 1 oz. nutmeg. When this seasoning is used, parsley only is required to be chopped in sufficient quantity to make the stuffing green. The proportions are lb. bread-crumbs, 3 eggs, lb. suet, oz. seasoning, and peel of a lemon grated.

Or Forcemeat. Shred a little ham or gammon, some cold veal or fowl, some beef-suet, a small quantity of onion, some parsley, very little lemon-peel, salt, nutmeg or pounded mace, and either white pepper or cayenne, and breadcrumbs. Pound it in a mortar, and bind it with 1 or 2 eggs, beaten or strained. For forcemeat patties, the mixture as above.

For Hare, or anything in imitation of it.-The scalded liver, an anchovy, some fat bacon, a little suet, some parsley, thyme, knotted marjoram, a little shalot, and either onion or chives, all chopped fine; crumbs of bread, pepper, and nutmeg, beat in a mortar with an egg.

- Farce for pies. See No. 546.

Fish Forcemeat.-Chop, and afterwards pound in a mortar, any kind of fish, adding an anchovy or two, or a teaspoonful of the essence of anchovies, but do not allow the taste to prevail, and the yolk of a hard-boiled egg. If for maigre, pound butter with it; but otherwise, the fat of bacon pounded separately, and then mixed. Add a third portion of bread, prepared by soaking and pounding previously, and mix the whole up with raw eggs. For mackerel, pike, haddock, and soles, take the veal forcemeat, add a little anchovy essence, and use rather less herbs.

Oyster Forcemeat.-Take a dozen natives, strain them from the liquor, mince them, and add ‡ lb. of finely-grated breadcrumbs, 1 oz. of butter broken very small, a dessertspoonful of parsley, the grated rind of a lemon; season with a little mace, cayenne, and salt; mix well; then bind together with the yolk of an egg unbeaten, and a little of the oyster liquor. Care must be taken that the oyster flavour predominates.

FORCEMEAT BALLS FOR SOUP MAIGRE.

455.-Forcemeat balls for meagre soups of any description should be always used to compensate for the savour of which they are deprived by the want of meat-broth; and may be made of fish and sweet herbs, or only of herbs and crumbs of bread, in the following manner :

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Pound in a mortar the soft parts of a crawfish, or a few shrimps, with an anchovy, and the yolk of a hard-boiled egg, beaten with crumbs of stale bread, pounded mace, cayenne pepper, salt, and a very little finely minced garlic. Then work it up into a paste with a raw egg to bind it into dough; roll it out, cut it into small balls of the size of marbles, and fry them of a fine brown.

Or:-Leave out the fish, and make them entirely of bread and savoury chopped herbs-chervil, tarragon, marjoram, and thyme, with a little garlic and a shalot-and bind them up as above, with egg, butter, and crumbs of bread.

Or:-Chop, and afterwards pound in a mortar, any kind of fish, adding an anchovy or two, or a teaspoonful of the essence of anchovies, but do not allow the taste to prevail, and the yolk of a hard-boiled egg: pound butter with it; add a third portion of bread, prepared by soaking and pounding previously, and mix the whole up with raw eggs.

Or:-Beat the flesh and soft parts of a middling-sized 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 2 tablespoonfuls of bread-crumbs, 1 ditto of oysterliquor, 2 oz. of butter warmed, and 2 eggs long beaten : make into balls, and fry of a fine brown in butter.

Or: Take a few shrimps, stripped of their shells, an anchovy, and the yolk of a hard-boiled egg, with bread-crumbs and seasoning as above, but adding some finely-minced sweet herbs, and omitting the oyster-liquor: make all this into a paste with a little butter and a raw egg, made up in balls and fried as before.

Or:-Instead of making the balls of fish and frying them, it is a more simple way to make them merely of bread-crumbs, hard-boiled egg, and sweet herbs seasoned with raw egg: drop the balls, one by one, into the boiling soup a few minutes before serving. 2 eggs and lb. of bread should make 12 or 15 balls.

Or:-Pound in a mortar, into a smooth substance, an anchovy, the yolk of a hard-boiled egg, a head of boiled celery, and some sweet herbs, with a couple of tablespoonfuls of breadcrumbs, seasoned with mace, a grating of nutmeg, cayenne, and salt; then add 2 oz. of butter melted, and work it into a paste with a little flour and the yolk of a raw egg; make it into balls the size of marbles, and fry them quite brown.

FORCEMEAT FOR TURTLE (as at the Bush, Bristol). 456.-1 lb. of fine fresh suet, 1 lb. 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 fire. If the suet be moist or stale, a great many more eggs will be necessary.

Balls made this way are remarkably light; but being greasy, some people prefer them with less suet and eggs. They may therefore be made thus:-Chop up the materials with a little white pepper and salt, a sage-leaf or two scalded and finely chopped, and the yolk of an egg; make them into small cakes or fritters, and fry them.