Home › J. Sect. 4. Stuffings, Forcemeats, &C › J. Sect. 4. Stuffings, Forcemeats, &C

J. Sect. 4. Stuffings, Forcemeats, &C

331. These articles, whether in the form of stuffing, forcemeat, or balls, make a considerable part of good cooking by the flavour they impart to whatsoever dish they are added to, if properly compounded. Exact rules for the quantities of which they are composed cannot casily be given; but the following observations may be useful, and habit will soon give knowledge in mixing them to the taste. According to what it is wanted for, should be the selection from the following list, observing that of the most pungent articles least must be used. No one flavour should predominate greatly; and if several dishes are served on the same day, there should be a marked variety in the taste of the forcemeat, as well as the gravies. It should be consistent enough to cut with a knife, but not dry and heavy.

ESSENTIAL.

Cold fowl or veal.

Seraped ham.

Fat bacon.