The Cook's Oracle; and Housekeeper's Manual Part 56

Cloves.

Capers and pickles (minced or pounded) Savoury powder (No. 465).

Soup herb powder (No. 467).

Curry powder (No. 455).

Cayenne (No. 404).

Zest (No. 255).

SUBSTANCES.

Flour.

Crumbs of bread.

Parsley (see N.B. to No. 261).

Spinage.

Boiled onion.

Mashed potatoes (No. 106).

Yelks of hard eggs (No. 574).

Mutton.

Beef.

Veal suet,[263-*] or marrow.

Calf's udder, or brains.

Parboiled sweetbread.

Veal, minced and pounded, and Potted meats, &c. (No. 503.)

For liquids, you have meat gravy, lemon-juice, syrup of lemons (Nos. 391 and 477), essence of anchovy (No. 433), the various vegetable essences (No. 407), mushroom catchup (No. 439), and the whites and yelks of eggs, wines, and the essence of spices.

_Stuffing for Veal, roast Turkey, Fowl, &c._--(No. 374.)

Mince a quarter of a pound of beef suet (beef marrow is better), the same weight of bread-crumbs, two drachms of parsley-leaves, a drachm and a half of sweet marjoram or lemon-thyme, and the same of grated lemon-peel and onion chopped as fine as possible, a little pepper and salt; pound thoroughly together with the yelk and white of two eggs, and secure it in the veal with a skewer, or sew it in with a bit of thread.

Make some of it into b.a.l.l.s or sausages; flour them, and boil, or fry them, and send them up as a garnish, or in a side dish, with roast poultry, veal, or cutlets, &c.

N.B. This is about the quant.i.ty for a turkey poult: a very large turkey will take nearly twice as much. To the above may be added an ounce of dressed ham; or use equal parts of the above stuffing and pork sausage meat (No. 87.) pounded well together.

_Obs._ Good stuffing has always been considered a _chef-d'uvre_ in cookery: it has given immortality to

"Poor _Roger Fowler_, who'd a generous mind, Nor would submit to have his hand confin'd, But aimed at all,--yet never could excel In any thing but _stuffing_ of his veal."

KING'S _Art of Cookery_, p. 113.

_Veal Forcemeat._--(No. 375.)

Of undressed lean veal (after you have sc.r.a.ped it quite fine, and free from skin and sinews), two ounces, the same quant.i.ty of beef or veal suet, and the same of bread-crumbs; chop fine two drachms of parsley, one of lemon-peel, one of sweet herbs, one of onion, and half a drachm of mace, or allspice, beaten to fine powder; pound all together in a mortar; break into it the yelk and white of an egg; rub it all up well together, and season it with a little pepper and salt.

_Obs._--This may be made more savoury by the addition of cold boiled pickled tongue, anchovy, eschalot, Cayenne or curry powder, &c.

_Stuffing for Turkeys or Fowls, &c._--(No. 377.)

Take the foregoing composition for the roast turkey, or add the soft part of a dozen oysters to it: an anchovy, or a little grated ham, or tongue, if you like it, is still more relis.h.i.+ng. Fill the craw of the fowl, &c.; but do not cram it so as to disfigure its shape.

Pork sausage meat is sometimes used to stuff turkeys and fowls; or fried, and sent up as a garnish.

_Goose or Duck Stuffing._--(No. 378.)

Chop very fine about two ounces of onion, of green sage-leaves about an ounce (both unboiled), four ounces of bread-crumbs, a bit of b.u.t.ter about as big as a walnut, &c., the yelk and white of an egg, and a little pepper and salt: some add to this a minced apple.

For another, see roasted goose and duck (Nos. 59 and 61), which latter we like as forcemeat-b.a.l.l.s for mock turtle; then add a little lemon-peel, and warm it with Cayenne.

_Stuffing for Hare._--(No. 379.)

Two ounces of beef suet chopped fine; three ounces of fine bread-crumbs; parsley, a drachm; eschalot, half a drachm; a drachm of marjoram, lemon-thyme, or winter savoury; a drachm of grated lemon-peel, and the same of pepper and salt: mix these with the white and yelk of an egg; do not make it thin--it must be of cohesive consistence: if your stuffing is not stiff enough, it will be good for nothing: put it in the hare, and sew it up.

? If the liver is quite sound, you may parboil it, and mince it very fine, and add it to the above.

_Forcemeat-b.a.l.l.s for Turtle, Mock Turtle, or Made Dishes._ (No. 380. See also No. 375.)

Pound some veal in a marble mortar; rub it through a sieve with as much of the udder as you have veal, or about a third of the quant.i.ty of b.u.t.ter: put some bread-crumbs into a stew-pan, moisten them with milk, add a little chopped parsley and eschalot, rub them well together in a mortar till they form a smooth paste; put it through a sieve, and, when cold, pound, and mix all together, with the yelks of three eggs boiled hard; season it with salt, pepper, and curry powder, or Cayenne; add to it the yelks of two raw eggs; rub it well together, and make small b.a.l.l.s: ten minutes before your soup is ready, put them in.

_Egg b.a.l.l.s._--(No. 381.)

Boil four eggs for ten minutes, and put them into cold water; when they are quite cold, put the yelks into a mortar with the yelk of a raw egg, a tea-spoonful of flour, same of chopped parsley, as much salt as will lie on a s.h.i.+lling, and a little black pepper, or Cayenne; rub them well together, roll them into small b.a.l.l.s (as they swell in boiling); boil them a couple of minutes.

_Brain b.a.l.l.s._

See No. 247, or beat up the brains of a calf in the way we have above directed the egg.

_Curry b.a.l.l.s for Mock Turtle, Veal, Poultry, Made Dishes, &c._ (No.

382.)

Are made with bread-crumbs, the yelk of an egg boiled hard, and a bit of fresh b.u.t.ter about half as big, beaten together in a mortar, and seasoned with curry powder (No. 455): make and prepare small b.a.l.l.s, as directed in No. 381.

_Fish Forcemeat._--(No. 383.)

Take two ounces of either turbot, sole, lobster, shrimps, or oysters; free from skin, put it in a mortar with two ounces of fresh b.u.t.ter, one ounce of bread-crumbs, the yelk of two eggs boiled-hard, and a little eschalot, grated lemon-peel, and parsley, minced very fine; then pound it well till it is thoroughly mixed and quite smooth; season it with salt and Cayenne to your taste; break in the yelk and white of one egg, rub it well together, and it is ready for use. Oysters parboiled and minced fine, and an anchovy, may be added.

_Zest b.a.l.l.s._--(No. 386. See No. 255.)

Prepared in the same way as No. 381.