Modern cookery for private families

1/4 oz.; salt, 1/2 teaspoonful; pepper, 1/4 to 1/3 of teaspoonful; butter, 2 oz.; yolk, 1 egg. _Obs._—This, to our taste, is a much nicer and more delicate forcemeat than that which is made with suet, and we would recommend it for trial in preference. Any variety of herb or spice may be used to give it flavour, and a little minced onion or eschalot can be added to it also; but these last do not appear to us suited to the meats for which the forcemeat is more particularly intended. Half an ounce of the butter may be omitted on ordinary occasions: and a portion of marjoram or of sweet basil may take the place of part of the thyme and parsley when preferred to them. NO. 2. ANOTHER GOOD COMMON FORCEMEAT. Add to four ounces of bread-crumbs two of the lean of a boiled ham, quite free from sinew, and _very_ finely minced; two of good butter, a dessertspoonful of herbs, chopped small, some lemon-grate, nutmeg, a little salt, a good seasoning of pepper or cayenne and one whole egg, or the yolks of two. This may be fried in balls of moderate size, for five minutes, to serve with roast veal, or it may be put into the joint in the usual way. Bread-crumbs, 4 oz.; lean of ham, 2 oz.; butter, 2 oz.; minced herbs, 1 dessertspoonful; lemon-grate, 1 teaspoonful; nutmeg, mace, and cayenne, together, 1 small teaspoonful; little salt; 1 whole egg, or yolks of 2. NO. 3. SUPERIOR SUET FORCEMEAT, FOR VEAL, TURKEYS, &C. Mix well together six ounces of fine stale crumbs, with an equal weight of beef-kidney suet, chopped extremely small, a large dessertspoonful of parsley, mixed with a little lemon-thyme, a teaspoonful of salt, a quarter one of cayenne, and a saltspoonful or rather more of mace and nutmeg together; work these up with three unbeaten egg-yolks, and three teaspoonsful of milk; then put the forcemeat into a large mortar, and pound it perfectly smooth. Take it out, and let it remain in a cool place for half an hour at