Cookery for every household

or a little shrimp essence or paste. About 1 teaspoonful of finely chopped onion may also be added. 1267. Forcemeat or Stuffing for Fish, 2 £ lb. uncooked fish. 1 tea- cupful breadcrumbs. 1 table- sp. cream. Grated lemon rind. I egg. 1 table- sp. melted butter. Pepper. Salt. Chop the fish very finely, mix it with the breadcrumbs, and add pepper, salt, and a little grated lemon rind to taste. Add the melted butter and the egg and cream beaten together. Mix well and allow the forcemeat to stand a short time before using. 1268. Fish Quenelle Meat or Farce \ lb. whiting or other white fish. Panada. 1 oz. butter. 1| oz. flour. 1 gill milk or fish stock. 1 egg. Salt. Pepper. Lemon juice. Weigh the fish free from skin and bone and scrape it down finely with a knife. Make a panada with the butter, flour, and milk or fish stock (see p. 78). Allow it to cool, then pound in a mortar with the fish. Season to taste, add the egg, and pound again. Then rub all through a fine wire sieve and the farce is ready for use. Sometimes the farce is coloured pink with a little lobster spawn or coral. Shell the chestnuts (see Recipe 1625), and put them into a saucepan with milk or stock to cover them. Allow them to simmer slowly until tender, and the liquid is absorbed. Then rub the chestnuts through a sieve, or mash them until smooth. Add the butter and bread-crumbs, mix with the sausage meat and season to taste. Note. — The sausage meat may be omitted and an egg, or the yolk of an egg, added to bind the stuffing. 1266. Forcemeat or Stuffing for Fish, 1 3 table-sps. breadcrumbs. 1 dessert- sp. chopped parsley. Grated rind £ lemon. I tea-sp. powdered herbs 1 tea-sp. anchovy essence. 1 table- sp. chopped suet or melted butter. Salt. Pepper. Egg or milk to bind. Put the bread-crumbs and various seasonings into a basin, add the suet or melted butter, and bind all together with some beaten egg or a little milk. The seasoning may be varied to suit individual taste and according to the materials at command. The herbs may be omitted, and a few chopped shrimps or oysters added, or the stuffing may be flavoured with 1 or 2 chopped anchovies, 1269. Forcemeat for Hare 6 to 8 oz. bread-crumbs. 3 oz. suet. 1 table- sp. chopped parsley. 1 dessert- sp. mixed herbs. 1 tea-sp. chopped shallot. The liver, heart, and kidneys of hare. Seasoning. 1 or 2 eggs. Parboil the liver, heart, and kidneys in a little stock, then drain and chop them finely. Put this mince into a basin, add the suet finely chopped and the other dry ingredients. Mix all together and season with pepper, salt, and a good pinch of nutmeg. Then bind together with beaten egg, or with egg and milk or stock mixed. This quantity is sufficient for a good-sized hare. Note. — A little cooked ham or bacon finely chopped may be added to the stuffing. Melted butter may be used instead of suet. 1270. Liver Farce 1 lb. calf’s liver. 2 table-sps. chopped \ lb. stale bread. onion. Pepper. Salt. 2 oz. butter. Nutmeg. 1 egg. Choose stale bread without any crust, break it in pieces and soak in cold water until soft. Then