General Remarks

The coarse and unpalatable compounds so constantly met with under the denomination of forcemeat, even at tables otherwise tolerably well served, show with how little attention they are commonly prepared.

Many very indifferent cooks pique themselves on never doing anything by rule, and the consequence of their throwing together at random (or “by guess” as they call it) the ingredients which ought to be proportioned with exceeding exactness is repeated failure in all they attempt to do. Long experience, and a very correct eye may, it is true, enable a person to dispense with weights and measures without hazarding the success of their operations; but it is an experiment which the learner will do better to avoid.