The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

as much as you require, pound it well and pass it through a fine wire sieve, form the flesh into a ball, then have a piece of panada (No. 125), half the size of the ball of meat, scrape some fat bacon, one ounce, in proportion to the pound of meat, and two ounces of fresh butter, put the butter, bacon, and panada, into the mortar together, pound them well, then add the meat, mix all well together, season lightly, and add four whole eggs, mixing them one at a time, then drop a piece of the forcemeat into a little boiling stock, to poach; if too tender, add the yolks of one or even two more eggs; but if, on the contrary, it should be too firm, a little white sauce (No. 7), added cold will rectify it; it is then ready for use. In giving the last three receipts I have introduced a different method for each description of meat, although the same meat might be made into forcemeat by either process; for myself I give the preference to the former as directed for veal. No. 123. _Forcemeat of Game._ Proceed as in the last, only substituting the flesh of one or two birds for the fowl there directed. No. 124. _Forcemeat of Whitings._ Take the fillets of three whitings, take off all the skin and pound them well, then take them from the mortar, and form them into a ball, have a piece of panada (No. 125) one third the size of the ball, put the panada into the mortar, pound it well, then add two ounces of fresh butter, which mix well with the panada, then add the fish, season with pepper, salt, and a little grated nutmeg; mix all well together, then add by degrees three whole eggs and the yolks of two, try it in a little boiling water as directed for the forcemeat of fowl (No. 122), but if too firm use a little melted butter, as these are served generally as a meagre dish with a fish sauce, in Catholic families. No.