Curry Balls for Mock Turtle, Veal, Poultry, Made Dishes, &c. (No. 382.)
Are made with bread-crumbs, the yelk of an egg boiled hard, and a bit of fresh butter about half as big, beaten together in a mortar, and seasoned with curry powder ([No. 455]): make and prepare small balls, as directed in [No. 381].
Fish Forcemeat.—(No. 383.)
Take two ounces of either turbot, sole, lobster, shrimps, or oysters; free from skin, put it in a mortar with two ounces of fresh butter, one ounce of bread-crumbs, the yelk of two eggs boiled-hard, and a little eschalot, grated lemon-peel, and parsley, minced very fine; then pound it well till it is thoroughly mixed and quite smooth; season it with salt and Cayenne to your taste; break in the yelk and white of one egg, rub it well together, and it is ready for use. Oysters parboiled and minced fine, and an anchovy, may be added.
Zest Balls.—(No. 386. See [No. 255].)
Prepared in the same way as [No. 381].
Orange or Lemon-peel, to mix with Stuffing.—(No. 387.)
Peel a Seville orange, or lemon, very thin, taking off only the fine yellow rind (without any of the white); pound it in a mortar with a bit of lump sugar; rub it well with the peel; by degrees add a little of the forcemeat it is to be mixed with: when it is well ground and blended with this, mix it with the whole: there is no other way of incorporating it so well.
Forcemeats, &c. are frequently spoiled by the insufficient mixing of the ingredients.