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Classic
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page 124
a considerable part of good cooking, by the flavour it imparts to whatsoever
dish it is added, if properly made.
Exact rules for the quantity cannot easily be given; but the following
observations may be useful, and habit will soon give knowledge in mixing it to
the taste.
At many tables, where every thing else is well done, it is common to find very
bad stuffing.
According to what it is wanted for, should be the selection from the following
list, observing that of the most pungent articles, least must be used. No one
flavour should predominate greatly; yet, if several dishes be served the same
day, there should be a marked variety in the taste of the forcemeat, as well as
of the gravies. It should be consistent enough to cut with a knife, but not dry
and heavy.
Forcemeat Ingredients.
Cold fowl or veal.
Scraped ham.
Fat bacon.
Beef-suet.
Crumbs of bread.
Parsley.
White pepper.
Salt.
Nutmeg.
Yolk and white of eggs well beaten, to bind the mixture.
Oysters.
Anchovy.
Taragon.
Savory.
Pennyroyal.
Knotted marjoram.
Thyme.
Basil.
Yolks of hard eggs.
Cayenne.
Garlick.
Shalot.
Chives.
Jamaica pepper, in fine powder, or two or three cloves.
The first column contains the articles of which the forcemeat may be made,
without any striking flavour; and to those, may be added some of the different
ingredients of the second column, to vary the taste.
Forcemeat, to force Fowls or Meat.
Shred a little ham, or gammon, some cold veal, or fowl, some beef-suet; a small
quantity of onion, some
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