Egg Balls.
Boil four eggs ten minutes and put them into cold water; when quite cold, pound the yolks in a mortar with a raw yolk, a tea-spoonful of flour, chopped parsley, salt, black pepper and cayenne; roll into small balls, and boil them two minutes.
Curry Balls.
Panada, hard-boiled yolk of egg, and fresh butter, pounded well, and seasoned with curry powder. Boil two minutes.
Stuffing for a Pike.
Grated bread-crumbs, herbs to taste, 2 oz. beef suet, salt, pepper, mace, ½ pint of cream and the yolks of 4 eggs; mix well, and stir over the fire till it thickens.
Fish Forcemeats, for Fish Soup, Stews, or Pies.
Put about 2 oz. of either turbot, sole, lobster, shrimps or oysters, free from skin, into a mortar with 2 oz. fresh butter, 1 oz. bread-crumbs, the yolks of 2 eggs boiled hard, a little eschalot, grated lemon peel, and parsley, minced fine; season with salt and cayenne. Break in the yolk and white of one egg, mix well, and add an anchovy pounded.—Another: beat the meat and the soft parts of a middling sized lobster, ½ an anchovy, a large piece of boiled celery, the yolk of a hard egg, a little cayenne, mace, salt, white pepper, 2 table-spoonsful of crumbs or panada, 1 of oyster liquor, 1 of mushroom catsup, 2 oz. warmed butter, and 2 eggs well beaten: make into balls, and fry of a fine brown.
