Modern cookery for private families by Eliza Acton

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