Chapter VIII: Forcemeats

Page

General remarks on Forcemeats 156

Good common Forcemeat for 157
Veal, Turkeys, &c., No. 1

Another good common Forcemeat, 157
No. 2

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 160
Geese, Ducks, &c., No. 9

Mr. Cooke’s Forcemeat for 161
Geese or Ducks, No. 10

Forcemeat Balls for Mock 161
Turtle Soups, No. 11

Egg Balls, No. 12 162

Brain Cakes, No. 13 162

Another receipt for Brain 162
Cakes, No. 14

Chestnut Forcemeat, No. 15 162

An excellent French Forcemeat, 163
No. 16

French Forcemeat, called 163
_Quenelles_, No. 17

Forcemeat for raised and other 164
cold Pies, No. 18

Panada, No. 19 165

CHAPTER IX.

BOILING, ROASTING, ETC.

Page
To boil Meat 167
_Poélée_ 169
_A Blanc_ 169
Roasting 169
Steaming 172
Stewing 173
Broiling 175
Frying 176
Baking, or Oven Cookery 178
Braising 180
Larding 181
Boning 182
To blanch Meat or Vegetables 182
Glazing 182
Toasting 183
Browning with Salamander 183