Modern cookery for private families

A flavouring of minced onion or eschalot can be added when the taste is in its favour; or the forcemeat No. 3 may be substituted for this altogether. NO. 9. ONION AND SAGE STUFFING, FOR PORK, GEESE, OR DUCKS. Boil three large onions from ten to fifteen minutes, press the water from them, chop them small, and mix with them an equal quantity of bread-crumbs, a heaped tablespoonful of minced sage, an ounce of butter, a half saltspoonful of pepper, and twice as much of salt, and put them into the body of the goose; part of the liver boiled for two or three minutes and shred fine, is sometimes added to these, and the whole is bound together with the yolk of one egg or two; but they are quite as frequently served without. The onions can be used raw, when their very strong flavour is not objected to, but the odour of the whole dish will then be somewhat overpowering. Large onions, 3; boiled 20 to 30 minutes. Sage, 2 to 3 dessertspoonsful (or 1/2 to 3/4 oz.); butter, 1 oz.; pepper, 1/2 teaspoonful; salt, 1 teaspoonful. The body of a goose is sometimes entirely filled with mashed potatoes, seasoned with salt and pepper only; or mixed with a small quantity of eschalot, onion, or herb-seasonings. NO. 10. MR. COOKE’S FORCEMEAT FOR DUCKS OR GEESE. Two parts of chopped onion, two parts of bread-crumbs, three of butter, one of pounded sage, and a seasoning of pepper and salt. This receipt we have not proved. NO. 11. FORCEMEAT BALLS FOR MOCK TURTLE SOUPS. The French forcemeat, No. 17 of the present Chapter, is the most refined and appropriate forcemeat to serve in mock turtle, but a more solid and highly seasoned one is usually added to it in this country. In very common cookery the ingredients are merely chopped small and mixed together with a moistening of eggs; but when the trouble of pounding and blending them properly is objected to, we would recommend the common veal forcemeat No. 1, in preference; as the undressed veal and suet, when