* * * * *
FORCEMEAT BALLS.
Take half a pound of veal, and half a pound of suet cut fine, and beat
in a marble mortar or wooden bowl; add a few sweet herbs shred fine, a
little mace pounded fine, a small nutmeg grated, a little lemon peel,
some pepper and salt, and the yelks of two eggs; mix them well together,
and make them into balls and long pieces--then roll them in flour, and
fry them brown. If they are for the use of white sauce, do not fry them,
but put them in a sauce-pan of hot water and let them boil a few
minutes.
* * * * *
SAUCE FOR BOILED DUCKS OR RABBITS.
Pour boiled onions over your ducks, or rabbits, prepared in this manner:
peel some onions, and boil them in plenty of water; then change the
first water, and boil them two hours: take them up and put them in a
colander to drain, and afterwards chop them on a board; then put them in
a sauce-pan, sprinkle a little flour over them, and put in a large piece
of butter, with a little milk or cream. Set them over the fire, and when
the butter is melted, they will be done enough. This is a good sauce for
mutton also.
* * * * *
LOBSTER SAUCE.
Boil a little mace, and whole pepper, long enough to take out the strong
taste of the spice; then strain it off, and melt three quarters of a
pound of butter in it.
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