CHAPTER VIII.

FORCEMEATS.

Page

General remarks on Forcemeats 156

Good common Forcemeat for 157 Veal, Turkeys, &c., No. 1

Another good common Forcemeat, 157 No. 2

Superior Suet Forcemeat, No. 3 158

Common Suet Forcemeat, No. 4 158

Oyster Forcemeat, No. 5 159

Finer Oyster Forcemeat, No. 6 159

Mushroom Forcemeat, No. 7 159

Forcemeat for Hare, No. 8 160

Onion and Sage stuffing for 160 Geese, Ducks, &c., No. 9

Mr. Cooke’s Forcemeat for 161 Geese or Ducks, No. 10

Forcemeat Balls for Mock 161 Turtle Soups, No. 11

Egg Balls, No. 12 162

Brain Cakes, No. 13 162

Another receipt for Brain 162 Cakes, No. 14

Chestnut Forcemeat, No. 15 162

An excellent French Forcemeat, 163 No. 16

French Forcemeat, called 163 _Quenelles_, No. 17

Forcemeat for raised and other 164 cold Pies, No. 18

Panada, No. 19 165