Have equal quantities of finely shred suet and grated crumbs of bread,
add chopped sweet herbs, grated lemon peel, pepper, and salt, pound it
in a mortar; this is also used for white poultry, with the addition
of a little grated smoked beef, or a piece of the root of a tongue
pounded and mixed with the above ingredients.

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FISH FORCEMEAT.

Chop finely any kind of fish, that which has been already dressed
will answer the purpose, then pound it in a mortar with a couple of
anchovies, or a little anchovy essence, the yolk of a hard boiled
egg, a little butter, parsley or any other herb which may be approved,
grated lemon peel, and a little of the juice, then add a little bread
previously soaked, and mix the whole into a paste, and form into
balls, or use for stuffing, &c.

The liver or roe of fish is well suited to add to the fish, as it is
rich and delicate.

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FORCEMEAT FOR DRESSING FISH FILLETS.

Pound finely anchovies, grated bread, chopped parsley, and the yolk of
a hard boiled egg, add grated lemon peel, a little lemon juice, pepper
and salt, and make into a paste with two eggs.

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