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

125. _Panada for forcemeats._ Put two thirds of half a pint of water into a stewpan holding a quart with nearly an ounce of butter, when boiling, stir in a quarter of a pound of flour; keep it moving over the fire until it forms a smooth and toughish paste, take it out of the stewpan and when cold use it where directed. No. 126. _Forcemeat of Cod’s Liver._ Chop half a pound of cod’s liver, with which mix a few bread crumbs and the yolks of three eggs, season with a little pepper, salt, and chopped parsley, form it into quenelles as No. 120, which use where directed. No. 127. _Veal Stuffing._ Chop three quarters of a pound of beef suet very fine, which put into a basin with six ounces of bread crumbs, a little chopped parsley, thyme, and marjoram, with a bay-leaf mixed, when chopped, being sufficient to fill three large tablespoons; amalgamate the whole with the yolks of three and three whole eggs; this is likewise used to stuff baked fish or turkeys as well as veal. No. 128. _To prepare Cockscombs._ If you should have them in the rough as taken from the fowls, put them in lukewarm water for three hours, then have some water boiling in a stewpan, into which throw them for one minute, then take them out, put them upon a rubber with a handful of salt, and rub them well until all the skin comes off, then put them into a basin of cold water for two or three hours, until they become quite white; by cutting off the tips of each they will disgorge much better; then (if about a pound of them) put them into a stewpan with a quarter of a pound of butter, an onion in slices, a little pepper and salt, place them over a fire one minute, then add the juice of a lemon; stew them gently until quite tender, put them by in a basin and use where directed. No. 129. _To boil Rice._ Wash well in two separate waters a pound of