Miss Parloa's new cook book and marketing guide

One pound of clear uncooked veal, a quarter of a pound of fat pork, one pound of boiled ham, one quart of milk, one pint of bread crumbs, half a cupful of butter, three tablespoonfuls of onion juice, one table -spoonful of salt, half a teaspoonful of pepper, six mushrooms, the yolks of four eggs, a speck each of clove, cinnamon, mace and nutmeg. Chop the veal, pork, ham and mushrooms very fine, and, with a pestle, pound to a powder. Cook the bread and milk together, stirring often, until the former is soft and smooth. Set away to cool, first adding the butter and seasoning to it. When cold, add to the powdered meat. Mix thoroughly, and rub through a sieve. Add the yolks of the eggs. This force-meat is used for borders in which to serve hot entries of game. It is also used in game pies, and sometimes for quenelles. When used for a border it is put in a wellbuttered mould and steamed three hours. It is then turned out on a flat dish, and the hot salmis, blanquette or ragout is poured into the centre. Ham Force-Meat. Two pounds of cooked ham, chopped, and then pounded very fine ; one pound of bread crumbs, one pint of milk, the yolks of four eggs, one table-spoonful of mixed mustard, FORCE-MEAT AND GARNISHES. 233 one teaspoonful of salt, a speck of cayenne, one cupful of brown sauce. Make as directed for force-meat for game. Veal Force-Meat. Three pounds of veal, one cupful of butter, one pint of bread crumbs, one pint of milk, one pint of white sauce, two table-spoonfuls of salt, half a teaspoonful ol pepper, two table-spoonfuls of Halford sauce, two of onion juice, the yolks of six eggs, half a teaspoonful of grated nutmeg, two table-spoonfuls of chopped parsley. Make and use the same as game force-meat. Chicken Force-Meat. Use only the breast of the chicken. Make the same as veal force-meat, using cream, however, with the bread crumbs, instead of milk. This force-meat is for the most delicate entries only. Either the chicken or veal can be formed into balls about the size of a walnut and fried or poached for soups. Fish Force-Meat. This can be made the same as veal force-meat. Salmon and halibut will be found the best kinds of fish to use for it, The force-meat is for entrees of fish. Force-meat is sometimes formed into a square or oval piece for the centre of the dish. It should be about an inch and a half thick. Place on a buttered sheet or plate and steam two hours. When cooked, slip on to the centre of the dish. Arrange the entree on this, and pour the sauce around the base. Delicate cutlets, sweetbreads, etc., can be used here. Veal or chicken force-meat is the best for all light entrees. Jelly Border.