Sweetbreads. Small birds.
Forcemeat for Patties, Balls or Stuffing.
Crumbs of bread, chopped parsley, fat bacon, (if it has been dressed it is the better,) suet, a bit of fresh butter, a little anchovy liquor, an egg, a bit of onion, a very little knotted marjorum, a little pepper, salt, and nutmeg.
This is a much admired mixture; but, according to the purpose it is for, any addition may be made to the flavour. Cold ham or gammon, different herbs, anchovies, oysters, Cayenne.
Note. To the above should have been added cold veal or chicken, which is a great improvement. Some like lemon, and lemon thyme is a good substitute. Tarragon gives a French flavour, but a very small proportion is sufficient.
Fried Patties.
Mince a bit of cold veal, and six oysters; mix with a few crumbs of bread, salt, pepper, nutmeg, and a very small bit of lemonpeel; add the liquor of the oysters: warm all in a tosser, but do not boil. Let it go cold. Have ready a good puff paste, roll thin, and cut it in round or square bits. Put some of the above between two of them; twist the edges to keep in the gravy, and fry them of a fine brown.
This is a very good thing; and baked, is a fashionable dish.
Oyster Patties.
Put a fine puff paste into small pattypans, and a bit of bread in each; and against they are baked, have ready the following to fill with, taking out the bread. Take off the beards of the oysters; cut the other parts in small bits; put them in a small tosser, with a grate of nutmeg, the least white pepper, and salt, a morsel of lemonpeel, cut so small that you can scarcely see it, a little cream, and a little of the oyster liquor. Simmer for a few minutes before you fill.