Modern cookery for private families

it, and raise one end, that the liquid may drain from them. When they are quite cold, mince, and then mix them with four ounces of fine bread-crumbs, an ounce and a half of good butter, and _part_ of that in which they were stewed should the forcemeat appear too moist to admit of the whole, as the yolk of one egg, at the least, must be added, to bind the ingredients together; strew in a saltspoonful of salt, a third as much of cayenne, and about the same quantity of mace and nutmeg, with a teaspoonful of grated lemon-rind. The seasonings must be rather sparingly used, that the flavour of the mushrooms may not be overpowered by them. Mix the whole thoroughly with the unbeaten yolk of one egg, or of two, and use the forcemeat poached in small balls for soup, or fried and served in the dish with roast fowls, or round minced veal; or to fill boiled fowls, partridges, or turkeys. Small mushrooms, peeled and trimmed, 4 oz.; butter 1-1/2 oz.; slight sprinkling mace and cayenne: 5 to 7 minutes. Mushrooms minced; bread-crumbs, 4 oz.; butter, 1-1/2 oz. (with part of that used in the stewing); salt, 1 saltspoonful; third as much of cayenne, of mace, and of nutmeg; grated lemon-rind, 1 teaspoonful; yolk of 1 or 2 eggs. In balls, poached, 5 to 6 minutes; fried, 6 to 8 minutes. _Obs._—This, like most other forcemeats, is improved by being well beaten in a large mortar after it is entirely mixed. NO. 8. FORCEMEAT FOR HARE. The first receipt of this chapter will be found very good for hare without any variation; but the liver boiled for three minutes and finely minced, may be added to it when it is thought an improvement: another half ounce of butter, and a small portion more of egg will then be required. A couple of ounces of rasped bacon, and a glass of port-wine, are sometimes recommended for this forcemeat, but we think it is better without them, especially when slices of bacon are used to line the hare.