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[60]

[60]

MISCELLANEOUS.

STUFFING FOR VEAL.

Poor Roger Fowler, who’d a generous mind, Nor would submit to have his hand confined, But aimed at all,—yet never could excel In anything but stuffing of his veal.

Good stuffing has always been considered a chief thing in cookery. Mince a quarter of a pound of beef suet or marrow, the same weight of breadcrumbs, two drachms of parsley leaves, a drachm and a half of sweet marjoram or lemon thyme, and the same of grated lemon-peel and onion chopped as fine as possible, a little pepper and salt; pound thoroughly together with the yolk and white of two eggs, and secure it in the veal with a skewer, or sew it in with a bit of thread.

FORCEMEAT BALLS.

And own they gave him a lively notion, What his own forced meat balls would be. Moore.

Moore.

Take an equal quantity of lean veal scraped, and beef suet shred, beat them in a marble mortar, add[61] pepper, salt, cloves, pounded lemon-peel, and nutmeg grated, parsley, and sweet herbs chopped fine, a little shallot and young onion, a few breadcrumbs grated fine, and yolk of egg, sufficient to work it light; roll this into balls with a little flour, and fry them.

[61]

VOL AU VENT.

Boy, tell the cook I love all nicknackeries, Fricasees, vol au vents, puffs, and gimcrackeries. Moore.

Moore.

Roll off tart paste till about the eighth of an inch thick, then with a tin cutter made for that purpose cut out the shape (about the size of the bottom of the dish you intend sending to table), lay it on a baking-plate with paper, rub the paste over with the yolk of an egg. Roll out good puff paste an inch thick, stamp it with the same cutter, and lay it on the tart paste; then take a cutter two sizes smaller, and press it in 

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