Cookery for every household

Melt the butter in a saucepan, put in the onion and cook it a few minutes without browning. Remove the skins from the tomatoes and cut them in small pieces. Add them to the butter and onion in the saucepan, cook all together for 10 minutes, then allow the mixture to cool. Mix in the bread-crumbs with the whole egg and yolk beaten together. Season with pepper and salt and the stuffing is ready to use. 1281. Veal or Herb Forcemeat, 1 1 lb. bread-crumbs. 2 table-sps. chopped suet. 1 dessert-sp. chopped parsley. Grated rind | lemon. 1 or 2 oz. chopped ham. \ tea-sp. powdered herbs. Salt. Pepper. Egg or milk. Put the bread-crumbs into a basin, add the suet very finely chopped, the chopped parsley and ham, grated lemon rind and herbs very finely powdered. Mix well together, season with pepper and salt, and bind with a little beaten egg or milk. The ham is sometimes omitted, and 2 table- spoonfuls of melted butter may be used instead of the suet. 1282. Veal Forcemeat. 2 \ lb. lean veal. 2 oz. fat bacon. 2 oz. stale bread. 1 oz. butter. 1 table- sp. chopped onion. ££ tea-sp. powdered thyme. 1 tea-sp. chopped parsley. Seasoning. 1 egg- Put the bread, which must be free from crust, into a basin, cover it with cold water and let it soak until soft. Then squeeze out all the water in a cloth. Melt the butter in a small saucepan, add the onion and cook it a few minutes without browning. Put in the soaked bread, and cook a few minutes longer until the mixture begins to draw away from the sides of the saucepan. When ready, turn it into a basin to cool. Wipe and trim the veal, cut it in pieces and put it through a mincing machine along with the bacon. Add the chopped meat to the bread panada, season with pepper, salt, thyme, and parsley, and moisten with beaten egg. A little grated lemon rind may be added if wished. This forcemeat may be used for stuffing poultry and other birds, &c., also for making forcemeat balls. 1283. Walnut Stuffing Make in the same way as Potato Stuffing (Recipe 1277), omitting the onion and adding 4 to 6 oz. shelled walnuts finely chopped. This stuffing is very good in ducks and rabbits. 1284. Whiting Farce (Farce Mousseline) J lb. whiting. | Seasoning. | white of egg. | 2 tab. -sps. double cream This is a very fine and delicate farce, suitable for fish entries. Weigh the flesh of the whiting free from skin and bone. Put it into a mortar and pound it well with the white of egg and seasoning to taste of pepper, salt, and a pinch of spice. Then rub this through a fine sieve and put it into a small saucepan or basin. Stand the saucepan in a tin with a little broken ice round it and mix the puree well with a wooden spoon, adding the cream, slightly beaten, by degrees. Not more than a tea- spoonful of cream must be added at a time, and the mixture must be well beaten to make it light. Before using the farce it will be as well to test a small piece in boiling water or stock. If after 2 or 3 minutes’ cooking it is of a nice consistency, the farce may be used as it is, but if too hard, add more cream, or if too soft, a little more white of egg. BALLS, DUMPLINGS, AND QUEN- ELLES FOR GARNISH 1285. Bread Dumplings 1 tea- cupful breadcrumbs. 1 oz. butter. 1 egg. A pinch of nutmeg. A pinch of sugar. Pepper. Salt.