Stuffing for Hare.—(No. 379.)
Two ounces of beef suet chopped fine; three ounces of fine bread-crumbs; parsley, a drachm; eschalot, half a drachm; a drachm of marjoram, lemon-thyme, or winter savoury; a drachm of grated lemon-peel, and the same of pepper and salt: mix these with the white and yelk of an egg; do not make it thin—it must be of cohesive consistence: if your stuffing is not stiff enough, it will be good for nothing: put it in the hare, and sew it up.
*** If the liver is quite sound, you may parboil it, and mince it very fine, and add it to the above.
Forcemeat-Balls for Turtle, Mock Turtle, or Made Dishes. (No. 380. See also [No. 375].)
Pound some veal in a marble mortar; rub it through a sieve with as much of the udder as you have veal, or about a third of the quantity of butter: put some bread-crumbs into a stew-pan, moisten them with milk, add a little chopped parsley and eschalot, rub them well together in a mortar till they form a smooth paste; put it through a sieve, and, when cold, pound, and mix all together, with the yelks of three eggs boiled hard; season it with salt, pepper, and curry powder, or Cayenne; add to it the yelks of two raw eggs; rub it well together, and make small balls: ten minutes before your soup is ready, put them in.
Egg Balls.—(No. 381.)
Boil four eggs for ten minutes, and put them into cold water; when they are quite cold, put the yelks into a mortar with the yelk of a raw egg, a tea-spoonful of flour, same of chopped parsley, as much salt as will lie on a shilling, and a little black pepper, or Cayenne; rub them well together, roll them into small balls (as they swell in boiling); boil them a couple of minutes.
Brain Balls.
See [No. 247], or beat up the brains of a calf in the way we have above directed the egg.