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Classic
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butter until soft, add the yolks of 3 eggs, some mace or lemon peel, salt, about
8 ounces of grated wheat bread, 1 large cupful of milk or cream, and the whites
of the eggs beaten to a froth. One-third of this quantity mixed with some finely
chopped parsley, is sufficient dressing for four pigeons. If desired, the finely
chopped heart and liver of the pigeons may be added; in this case, however, more
milk or cream will be needed.
28 Raisin Force Meat. Stir about 2 heaping tablespoonfuls of butter until soft
and add the yolks of 3 eggs, some mace or grated lemon peel, about 1/2 pound of
stale grated wheat bread, 3 tablespoonfuls of either sour or sweet cream, salt,
1/4 pound of small raisins, about 2 teaspoonfuls of powdered sugar mixed with
cinnamon. This is sufficient dressing for a turkey, 8 pigeons or 6 spring
chickens.
29. Almond Force Meat. Take a coffeecupful of almonds and cover them with
boiling water; as soon as the skins can be easily removed, take them out of the
water, skin them, put in a mortar (a small quantity at a time), add a trifle of
water and pound until very fine. Mix the pounded almonds with 3 tablespoonfuls
of butter stirred until soft, the yolks of 3 eggs, mace and 2 coffeecupfuls of
grated stale wheat bread. After stirring this all well together with a quantity
of good cream, mix with the beaten whites of 2 eggs. This is sufficient dressing
for a duck or 2 pigeons.
30. Cream of Anchovy for Meat Patties or Toast.Fresh butter and some flour
lightly browned together, add sweet cream, finely chopped onions and lemon
juice; cook thoroughly. Into this stir some finely chopped anchovies and the
yolks of a few eggs, and then cook again.
31. How Anchovies should be prepared. Rinse the anchovies in water two or three
times to clear them of salt, then let them stand in fresh water 10-15 minutes
longer. Anchovies of an inferior quality must remain in the water a longer time,
perhaps several hours. If good anchovies are laid in milk and the latter is
frequently changed, they acquire a most delicious taste.
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