Modern cookery for private families

in balls, 12 minutes. Better forcemeat:—Lean veal rasped, 4 oz.; fat of unboiled ham, or finest bacon, 3 oz; butter, 1 oz.; bread-crumbs, 2 oz.; lean of boiled ham, minced, 1 large tablespoonful; minced herbs, 1 heaped dessertspoonful; full seasoning of mace, nutmeg, and cayenne, mixed; yolks of eggs, 2: 12 minutes. NO. 12. EGG BALLS. Boil four or five new-laid eggs for ten or twelve minutes, and lay them into fresh water until they are cold. Take out the yolks, and pound them smoothly with the beaten yolk of one raw egg, or more, if required; add a little salt and cayenne, roll the mixture into balls the size of marbles, and boil them for two minutes. Half a teaspoonful of flour is sometimes worked up with the eggs. Hard yolks of eggs, 4; 1 raw; little salt and cayenne: 2 minutes. NO. 13. BRAIN CAKES. Wash and soak the brains well in cold water, and afterwards in hot; free them from the skin and large fibres, and boil them in water, slightly salted, from two to three minutes; beat them up with a teaspoonful of sage very finely chopped, or with equal parts of sage and parsley, half a teaspoonful or rather more of salt, half as much mace, a little white pepper or cayenne, and one egg; drop them in small cakes into the pan, and fry them in butter a fine light brown: two yolks of eggs will make the cakes more delicate than the white and yolk of one. A teaspoonful of flour and a little lemon-grate are sometimes added. NO. 14. ANOTHER RECEIPT FOR BRAIN CAKES. Boil the brains in a little good veal gravy very gently for ten minutes; drain them on a sieve, and when cold cut them into thick dice; dip them into beaten yolk of egg, and then into very fine bread-crumbs, mixed with salt, pounded spices, and fine herbs minced extremely small; fry them of a light brown, drain and dry them well, and drop them into the soup or hash after it is dished. When broth or gravy