European and American cuisine

Oyster Forcemeat* — One and a half cupful rolled soda crackjers, 10 large oysters, chopped fine, Yt pint of oyster liquor, the yolk qi 1 egg, and 1 whole egg ; season with 1 even teaspoonful salt, '/, even teaspoonful pepper, 1 ounce butter, Ys tablespoonful fineph(^ped parsley ; mix aU together, and ^se for filling poultry wd fish. Chestnut Forcemeat. — Place a saucepan with 1 tablespoonful fine-chopped onion and 2 ounces butter over the fire, cook 5 minutes, without browning; add 6 ounces fine-chopped fresh pork, from the loin; add 12 fine-chopped mushrooms, 12 finely pounded peeled chestnuts, stir and cook 5 minutes longer; remove from the fire; season with 1 teaspoonful salt, 1/2 teaspoonful pepper, and 1/2 FOBCBMEAT. 75 pound whole-peeled and cooked chestnuts, 3 tablespoonf uls of bread crumbs, mix all together, and use for stuffing poultry. Another way is to boil 1 pound of peeled chestnuts in milk till tender, then pound them fine, and mix with 2 ounces butter, little salt and pepper, and use for stuffing ; or mix with this pur6e 4 ounces sausage meat and 1 ounce of butter. Forcemeat with Almonds. — Half pound fine-minced chicken or Teal meat, 2 ounces minced larding pork, 1 whole egg and 1 yolk, 1 tablespoonful butter, stirred to a cream; 2 ounces bread soaked in milk and pressed out, 4 tablespoonfuls fine-minced almonds, a little nutmeg, salt and pepper to taste ; work the whole well together, and use for filling poultry or birds. In place of almonds, chestnuts may be taken. American Forcemeat. — Fry 2 fine-chopped onions in 2 ounces butter ; add to this the crumbs of a loaf of bread, previously soaked in cold water, and pressed out ; stir for five minutes over the fire ; then set it off to cool. Mix it with salt and pepper to taste, 2 eggs, 2 teaspoonfuls of sage, a little nutmeg, and Ys pound sausage meat A plainer dressing is 2 cups bread crumbs, 1 tablespoonful butter, a little salt and pepper ; if seasoning is liked, add some thyme, sage, or mayron. Sansage Forcemeat. — Soak y, pound of stale baker's bread for 10 minutes in cold water, then inclose it in a napkin, and press out all the water. Place a saucepan with 1 ounce butter oyer the fire, add Vs cupful fine-chopped onion, cook 5 minutes without browning ; then add the bread, stir, and cook 5 minutes ; remove, and when cold, mix it with 1 pound of sausage meat ; season with 1 even teaspoonf ul salt, Y, even teaspoonful pepper, Y2 teaspoonf ul thyme, add the yolks of 2 eggs or 1 whole egg ; mix all together, and use for filling poultry, shoulder of lamb, spare ribs, fresh roasted ham, and shoulder or breast of veal. Fine Fish Forcemeat. — Chop fine 1 pound of fish meat, either from halibut, weakfish, or fresh codfish; mix it with 5 76 POECBMBAT. ounces panada of p&t6 & chon, 4 ounces batter, the yolks of 3 eggs, and 1 whole egg ; season with salt, pepper, and nutmeg ; mix all together, and place it for 1 hour on ice ; then use for filling fish, or for small dumplings for rago&ts, or for garnishing.