Light Forcemeat for Pies or Fowls, &c.
Cut in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme, eschallots, a little beaten spices, juice of lemon, pepper and salt, a few cleaned mushrooms, or mushroom powder. Put over a slow fire till three parts done; then pound in a marble mortar till very fine, and add a sufficient quantity of yolk of raw eggs and breadcrumbs to bind it.
Forcemeat Balls for Ragouts, &c.
Cut lean veal and beef suet into small pieces, and add chopped parsley, thyme, marjoram, savory, eschallots, pepper, salt, breadcrumbs, a little grated nutmeg, and yolk of raw eggs. Pound all well together, and roll into balls.
N. B. The balls should be boiled or fried before they are added to any thing.
Egg for Balls.
Boil six eggs, take the yolks, pound them, and add a little flour and salt, and the yolks of two raw eggs. Mix all well together, and roll into balls. They must be boiled before added to any made dish or soup.
Omlets of Eggs for garnishing or cutting in Slips.
Take eggs, break them, and put the yolks and whites into separate pans; beat them up with a little salt, and then put them again into separate earthen vessels rubbed with sweet oil. Have ready a pot of boiling water over a fire, put them in close covered, and let the omlets steam till thoroughly done.