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Forcemeat Balls (for Fish Soups)

INGREDIENTS for large tureen of soup.-1 middling-sized lobster, 1/2 an anchovy, 1 head of boiled celery, the yolk of a hard-boiled egg; salt, cayenne and mace to taste, 4 tablespoonfuls of bread-crumbs, 2 oz. of butter, 2 eggs. AVERAGE COST, 2s. 6d.

Pick the meat from the shell of the The biscuit powder is used in the same manner as the farinaceous food, and both prepared much after the fashion of making starch. But when tops-and-bottoms, or the whole biscuit, are employed, they require soaking in cold water for some time previously to boiling. The biscuit or biscuits are then to be slowly boiled in as much water as will, when thoroughly soft, allow of their being beaten by a three-pronged fork into a fine, smooth and even pulp, and which, when poured into a basin and become cold, will cut out like a custard. If two large biscuits have been so treated, and the child is six or seven months old, beat up two eggs, sufficient sugar to properly sweeten it, and about a pint of skimmed milk. Pour this on the beaten biscuits in the saucepan, stirring constantly; boil for about 5 minutes, pour into a basin, and use | well to state, in the beginning of this lobster, and pound it, with the soft parts, in a mortar; add the celery, the yolk of the hard-boiled egg, seasoning and breadcrumbs. Continue pounding until the whole is nicely amalgamated. Warm the butter till it is in a liquid state; well whisk the eggs, and work these up with the pounded lobster-meat. Make the balls of about an inch in diameter, and fry of a nice pale brown.

SEASONABLE at any time.