Chapter VIII
Reading edition
FORCEMEATS.
Page
General remarks on Forcemeats 156
Good common Forcemeat for Veal, Turkeys, &c., No. 1 157
Another good common Forcemeat, No. 2 157
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 Geese, Ducks, &c., No. 9 160
Mr. Cooke’s Forcemeat for Geese or Ducks, No. 10 161
Forcemeat Balls for Mock Turtle Soups, No. 11 161
Egg Balls, No. 12 162
Brain Cakes, No. 13 162
Another receipt for Brain Cakes, No. 14 162
Chestnut Forcemeat, No. 15 162
An excellent French Forcemeat, No. 16 163
French Forcemeat, called Quenelles, No. 17 163
Forcemeat for raised and other cold Pies, No. 18 164
Panada, No. 19 165