New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

as it boils up. When of a light brown, take them out, and drain them before the fire. If the suet be moist or stale, a great many more eggs will be necessary. Balls made this way are remarkably light; but being greasy, some people prefer them with less suet and eggs. _Another Forcemeat, for Balls or Patties._ Pound cold veal or chicken: take out the strings: add some fat bacon; and, if you like, the least portion of scraped ham: herbs, as for the preceding: pepper, salt, a little nutmeg, crumbs of bread, a little onion, and two eggs. _Note._ When forcemeat is to be eaten cold, as in pies, bacon is far better than suet, and the taste is always higher. _Another Mock Turtle._ Put into a pan a knuckle of veal, two fine cowheels, two onions, a few cloves, peppers, Jamaica peppers, mace, and sweet herbs: cover with water, and then, tying a thick paper over the pan, set it in an oven for three hours. When cold, take off the fat very nicely: cut the meat and feet into bits an inch and half square: remove the bones and coarser parts; then put the other on to warm, with walnut and mushroom catsup, a large spoonful of each, half a pint of sherry or Madeira wine, a little mushroom powder, and the jelly of the meat. When hot, if it want any more seasoning, add it, and serve with hard eggs, forcemeat balls, a juice of lemon, and a spoonful of soy. This is a very easy process, and the dish is excellent. _Another Ditto._ Stew a pound and a half of scrag of mutton, with three pints of water to a quart; then set the broth on, with a calf’s foot and a cowheel: cover the stewpan tight, and simmer till you can cut off the meat from the bones in proper bits. Set it on again, with the broth, a quarter of a pint of Madeira or sherry wine, a large onion, half a teaspoonful of Cayenne pepper, a bit of lemonpeel, two anchovies,