FORCEMEAT. This article, whether in the form of stuffing balls, or for patties, makes a considerable part of good cooking, by the flavour it imparts to whatsoever dish it may be added. Yet at many tables, where every thing else is well done, it is common to find very bad stuffing. Exact rules for the quantity cannot easily be given; but the following observations may be useful, and habit will soon give knowledge in mixing it to the taste. The selection of ingredients should of course be made, according to what they are wanted for, observing that of the most pungent, the smallest quantity should be used. No one flavour should greatly preponderate; yet if several dishes be served the same day, there should be a marked variety in the taste of the forcemeat, as well as of the gravies. It should be consistent enough to cut with a knife, but neither dry nor heavy. The following are the articles of which forcemeat may be made, without giving it any striking flavour. Cold fowl or veal, scraped ham, fat bacon, beef suet, crumbs of bread, salt, white pepper, parsley, nutmeg, yolk and white of eggs well beaten to bind the mixture. To these, any of the following may be added, to vary the taste, and give it a higher relish. Oysters, anchovy, taragon, savoury, pennyroyal, knotted marjoram, thyme, basil, yolks of hard eggs, cayenne, garlic, shalot, chives, Jamaica pepper in fine powder, or two or three cloves. FORCEMEAT BALLS. To make fine forcemeat balls for fish soups, or stewed fish, beat together the flesh and soft parts of a lobster, half an anchovy, a large piece of boiled celery, the yolk of a hard egg, a little cayenne, mace, salt, and white pepper. Add two table-spoonfuls of bread crumbs, one of oyster liquor, two ounces of warmed butter, and two eggs well beaten. Make the whole into balls, and fry them in butter, of a fine brown. FORCEMEAT FOR FOWLS. Shred a little ham or gammon, some cold veal or fowl, beef suet, parsley, a small quantity of onion, and a very little lemon peel. Add salt, nutmeg, or pounded mace, bread crumbs, and either white pepper or cayenne. Pound it all together in a mortar, and bind it with one or two eggs beaten and strained. The same stuffing will do for meat, or for patties. For fowls, it is usually put between the skin and the flesh. FORCEMEAT FOR GOOSE. Chop very fine about two ounces of onion, and an ounce of green sage. Add four ounces of bread crumbs, the yolk and white of an egg, a little pepper and salt; and if approved, a minced apple. This will do for either goose or duck stuffing. FORCEMEAT FOR HARE. Chop up the liver, with an anchovy, some fat bacon, a little suet, some sweet herbs, and an onion. Add salt, pepper, nutmeg, crumbs of bread, and an egg to bind all together.