Modern cookery for private families

served as _croquettes_. NO. 18. FORCEMEAT FOR RAISED AND OTHER COLD PIES. The very finest sausage-meat highly seasoned, and made with an equal proportion of fat and lean, is an exceedingly good forcemeat for veal, chicken, rabbit, and some few other pies; savoury herbs minced small may be added to heighten its flavour if it be intended for immediate eating; but it will not then remain good quite so long, unless they should have been previously dried. To prevent its being too dry, two or three spoonsful of cold water should be mixed with it before it is put into the pie. One pound of lean veal to one and a quarter of the pork-fat is sometimes used, and smoothly pounded with a high seasoning of spices, herbs, and eschalots, or garlic; but we cannot recommend the introduction of these last into pies unless they are especially ordered: mushrooms or truffles may be mixed with any kind of forcemeat with far better effect. Equal parts of veal and fat bacon, will also make a good forcemeat for pies, if chopped finely, and well spiced. Sausage-meat, well seasoned. Or: veal, 1 lb.; pork-fat, 1-1/2 lb.; salt, 1 oz.; pepper, 1/4 to 1/2 oz.; fine herbs, spice, &c., as in forcemeat No. 1, or sausage-meat. Or: veal and bacon, equal weight, seasoned in the same way. PANADA. This is the name given to the soaked bread which is mixed with the French forcemeats, and which renders them so peculiarly delicate. Pour on the crumb of two or three rolls, or on that of any other very light bread, as much good boiling broth, milk, or cream, as will cover and moisten it well; put a plate over to keep in the steam, and let it remain for half an hour, or more; then drain off the superfluous liquid, and squeeze the panada dry by wringing it in a thin cloth into a ball; put it into a small stewpan or enamelled saucepan, and pour to it as much only of rich white sauce or of gravy as it can easily absorb, and