FORCEMEAT FOR DRESSING CUTLETS, ETC.

Add to grated stale bread, an equal quantity of chopped parsley,
season it well, and mix it with clarified suet, then brush the cutlets
with beaten yolks of eggs, lay on the mixture thickly with a knife,
and sprinkle over with dry and fine bread crumbs.

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EGG BALLS.

Beat the hard yolks of eggs in a mortar, make it into a paste with
the yolk of a raw egg, form the paste into very small balls, and throw
them into boiling water for a minute or so, to harden them.

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PREPARATION FOR CUTLETS OF FOWL OR VEAL.

Make a smooth batter of flour, and a little salad oil, and two eggs,
a little white pepper, salt, and nutmeg, turn the cutlets well in
this mixture, and fry a light brown, garnish with slices of lemon,
and crisped parsley, this is done by putting in the parsley after the
cutlets have been fried, it will speedily crisp; it should then be
drained, to prevent its being greasy.