CHAPTER VIII.
FORCEMEATS.
| Page | |
| General remarks on Forcemeats | [156] |
| Good common Forcemeat for Veal, Turkeys, &c., No. 1 | [157] |
| Another good common Forcemeat, No. 2 | [157] |
| Superior Suet Forcemeat, No. 3 | [158] |
| Common Suet Forcemeat, No. 4 | [158] |
| Oyster Forcemeat, No. 5 | [159] |
| Finer Oyster Forcemeat, No. 6 | [159] |
| Mushroom Forcemeat, No. 7 | [159] |
| Forcemeat for Hare, No. 8 | [160] |
| Onion and Sage stuffing for Geese, Ducks, &c., No. 9 | [160] |
| Mr. Cooke’s Forcemeat for Geese or Ducks, No. 10 | [161] |
| Forcemeat Balls for Mock Turtle Soups, No. 11 | [161] |
| Egg Balls, No. 12 | [162] |
| Brain Cakes, No. 13 | [162] |
| Another receipt for Brain Cakes, No. 14 | [162] |
| Chestnut Forcemeat, No. 15 | [162] |
| An excellent French Forcemeat, No. 16 | [163] |
| French Forcemeat, called Quenelles, No. 17 | [163] |
| Forcemeat for raised and other cold Pies, No. 18 | [164] |
| Panada, No. 19 | [165] |