FORCEMEAT FOR SAVOURY PIES. The same as for fowls, only substituting fat or bacon, instead of suet. If the pie be of rabbit or fowls, the livers mixed with fat and lean pork, instead of bacon, will make an excellent stuffing. The seasoning is to be the same as for fowls or meat. FORCEMEAT FOR TURKEY. The same stuffing will do for boiled or roast turkey as for veal, or to make it more relishing, add a little grated ham or tongue, an anchovy, or the soft part of a dozen oysters. Pork sausage meat is sometimes used to stuff turkies or fowls, or fried, and sent up as garnish. FORCEMEAT FOR TURTLE. A pound of fine fresh suet, one ounce of cold veal or chicken, chopped fine; crumbs of bread, a little shalot or onion, white pepper, salt, nutmeg, mace, pennyroyal, parsley, and lemon thyme, finely shred. Beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste. Roll it into small balls, and boil them in fresh lard, putting them in just as it boils up. When of a light brown take them out, and drain them before the fire. If the suet be moist or stale, a great many more eggs will be necessary. Balls made in this way are remarkably light; but being greasy, some people prefer them with less suet and eggs. FORCEMEAT FOR VEAL. Scrape two ounces of undressed lean veal, free from skin and sinews; two ounces of beef or veal suet, and two of bread crumbs. Chop fine two drams of parsley, one of lemon peel, one of sweet herbs, one of onion, and add half a dram of mace or allspice reduced to a fine powder. Pound all together in a mortar, break into it the yolk and white of an egg, rub it all up well together, and season it with a little pepper and salt. This may be made more savoury, by the addition of cold boiled tongue, anchovy, shalot, cayenne, or curry powder. FOREHAND OF PORK. Cut out the bone, sprinkle the inside with salt, pepper, and dried sage. Roll the pork tight, and tie it up; warm a little butter to baste it, and then flour it. Roast it by a hanging jack, and about two hours will do it. FOREQUARTER OF LAMB. Roast it either whole, or in separate parts. If left to be cold, chopped parsley should be sprinkled over it. The neck and breast together are called a scoven. FOWLS. In purchasing fowls for dressing, it is necessary to see that they are fresh and good. If a cock bird is young, his spurs will be short; but be careful to observe that they have not been cut or pared, which is a trick too often practised. If fresh, the vent will be close and dark. Pullets are best just before they begin to lay, and yet are full of egg. If hens are old, their combs and legs will be rough: if young, they will be smooth. A good capon has a thick belly and a large rump: there is a particular fat at his breast, and the comb is very pale. Black-legged fowls being moist, are best for roasting.