Cassell's dictionary of cookery

Forcemeat for Game.— Take the livers of the game, and pound them with half their weight of beef suet and good fat bacon, mixed together; season with salt, pepper, and powdered cloves. Use a little of the meat of game if enough livers cannot be obtained ; moisten with cream, and bind with the yolks of two eggs. If the forcemeat be required stiff, stew over a gentle fire, keeping it constantly stirred until tlie proper consistency is gained. Time to stew, about ten or twelve minutes. Forcemeat for Goose. — Chop very finely two ounces of onions, pour boiling water on them, and cover the basin with a plate. When they have steamed a few minutes, pour off the water, and add the same weight of breadcrumbs and the parboiled liver, or a little beef minced small, with half a dozen sage-leaves, or more if liked. Flavour with salt, pepper, and cayenne. Some cooks boil the onions, but as this mode takes from the freshness of the forcemeat, the above preparation of onions will be found to please most lovers of goose. Butter may be used, bits of it being mixed with the forcemeat, but a well-conditioned goose will not require butter. Forcemeat for Hare. — Parboil the liver of the hare, if sound, and mince it finely ; also chop a quarter of a pound of suet and rather less of lean bacon, which should be shred fine, that the forcemeat may not require to be pounded in a mortar, Mix these ingredients together, and add six ounces of bread-crumbs, a dessertspoonful of parsley, a little thjine and marjoram mixed, salt, pepper, and nutmeg. Bind with two or three yolks of eggs, which must be well beaten before being used. Stuff the inside of the hare, and make balls to be fried a nice brown. Forcemeat for Meat Pies or Ragouts.— Take a quarter of a pound of ham, the same of cold veal, and of beef suet, a chive or two, some parsley, cayenne, salt, and a verv little lemon-peel, with half a pint of breadcrumbs. Pound all together in a mortar (pre- | ■\-iously chopping the meat). Form the force- | meat into a mass with two raw eggs. The flavour may be varied according to taste; an anchovy or oysters may be added, if liked. Time, about one hour to prepare. Probable cost. Is. 6d. Forcemeat for Pheasant.— Take the livers of two fowls ; see that they are sound, and that the gaU has been properly cleared away. Parboil them, and then pound in a mortar, with half a pound of grated ham, cooked, and without fat, three or four trulfles, or mushrooms, if the former cannot be had, half a teaspoonful of minced parsley, and a shallot. Flavour with pepper, salt if requiied, and add a little nutmeg. Blend with the forcemeat three oimces of butter, and stuff the bird. Time, five minutes to boil livers. Probable cost, exclusive of truffles. Is. 6d. Suflicieut for one pheasant. Forcemeat for Pigeons. — Stir two ounces of butter till it is almost a cream ; blend with it half a pound of grated bread-crumbs, add a little parsley minced fine, lemon-peel, and nutmeg grated, with salt and pepper to taste. Bind with two beaten eggss. Probable cost, 6d. Forcemeat for Quenelles. — This