Modern cookery for private families

of any kind; but when their exceeding lightness, which to foreigners constitutes one of their great excellences, is objected to, it may be remedied by substituting dry crumbs of bread for the panada, and pounding a small quantity of the lean of a boiled ham, with the other ingredients: however, this should be done only for the balls. Footnote 67: Two or three mortars, varying in size, should be in every household where it is expected that the cookery should be well conducted: they are often required also for many other domestic purposes, yet it is not unusual to find both these and scales, weights, and measures of every kind, altogether wanting in English kitchens. No particular herb or spice should be allowed to predominate powerfully in these compositions; but the whole of the seasonings should be taken in such quantity only as will produce an agreeable savour when they are blended together. NO. 1. GOOD COMMON FORCEMEAT, FOR ROAST VEAL, TURKEYS, &C. Grate very lightly into exceedingly fine crumbs, four ounces of the inside of a stale loaf, and mix thoroughly with it, a quarter of an ounce of lemon-rind pared as thin as possible, and minced extremely small; the same quantity of savoury herbs, of which two-thirds should be parsley, and one-third thyme, likewise finely minced, a little grated nutmeg, a half teaspoonful of salt, and as much common pepper or cayenne as will season the forcemeat sufficiently. Break into these, two ounces of good butter in very small bits, add the unbeaten yolk of one egg, and with the fingers work the whole well together until it is smoothly mixed. It is usual to chop the lemon-rind, but we prefer it lightly grated on a fine grater. It should always be _fresh_ for the purpose, or it will be likely to impart a very unpleasant flavour to the forcemeat. Half the rind of a moderate-sized lemon will be sufficient for this quantity; which for a large turkey must be increased one-half. Bread-crumbs, 4 oz.; lemon-rind, 1/4 oz. (or grated rind of 1/2 lemon); mixed savoury herbs, minced,