Forcemeat For Veal Or Poultry Recipe

Steep four ounces of dry bread, (cost

two cents,) in warm water, and wring it dry in a clean towel; chop one

cent's worth of onion and fry it light yellow in one cent's worth of

drippings, add the bread to it, season it with one level teaspoonful of

salt, quarter of a level teaspoonful each of pepper and powdered thyme,

or mixed spice, and stir these ingredients over the fire until they are

scalding hot; then stir in one egg, and use the stuffing; the cost will

be about five cents.



After stuffing the shoulder, lay it in a dripping pan with one cent's

worth of soup greens, and put it in a hot oven to brown it quickly; when

it is brown take it out of the oven, season with salt and pepper, baste

it with a little sweet drippings, return it to the oven, and bake it

thoroughly fifteen minutes to each pound. Meantime wash one quart of

potatoes, (cost three cents,) pare a ring off each one, and boil them in

plenty of boiling water and salt. When the veal is done take it up on a

hot dish, pour half a pint of boiling water in the dripping pan, scrape

it well, and strain the contents; set this gravy again over the fire to

boil while you mix a tablespoonful of flour, in half a cup of cold

water; stir this smoothly into the gravy, boil it for five minutes, and

serve it with the roast veal and boiled potatoes.



Be careful to save all that remains from the dinner, towards making the

VEAL AND HAM PATTIES; the proportionate cost will be about thirty cents.

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