1 Aprin, 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 303 
ful of minced parsley, the liver and heart of the pig, which have been parboiled and 
finely chopped, a pleasant seasoning of salt, pepper, and powdered sage, 207. of 
slightly warmed butter, and 2 or 3 well-beaten fresh eggs ; mix these ingredients 
thoroughly, and, when they forma well-blended whole, use as directed. No.2 is a 
potato stuffing which can be made in two ways, one being to mash some well boiled 
or steamed potatoes in the usual manner until perfectly smooth, then to season 
them rather highly with salt, pepper, grated nutmeg, and chopped parsley, and 
to moisten them nicely with beaten egg yolks; the other method being as 
follows: Peel the requisite quantity of potatoes and cut them into }-inch dice, 
then wash them thoroughly in salt and water, drain well, and put them intoa stew- 
an with 2 or 8 medium-sized onions and the liver and heart of the pig, all of which 
ave been carefully scalded and cut up finely, a seasoning to taste of salt, 
pepper, powdered sage, and lemon-juice, and 2 or 3 oz. of fresh butter, and fry 
together over a moderate fire, stirring constantly until the potatoes, &c., are 
partially cooked, when the forcemeat is ready for use. No.3 is chestnut forcemeat, 
which is prepared in the following manner: Carefully roast and peel about 50 
large chestnuts, then boil them very gently in white stock, or milk and water 
slightly salted, until tender, after which drain them and put them into a mortar 
with the finely minced parboiled liver and heart of the pig, 2 tablespoonfuls of 
breadcrumbs, 8 oz. of fresh butter, a good seasoning of salt, pepper, and 
nutmeg, and 2 tablespoonfuls of finely minced parboiled onion, then pound the 
whole as smoothly as possible, after which add 2 or 3 well-beaten fresh eggs, 
mix thoroughly and use. No. 4 and No. 5 are just the ordinary sage and onion 
stuffing and veal forcemeat, both of which are too well known to need any 
directions being given for their preparation. 
Methods of Re-dressing.—The remains of a sucking pig can be served up in 
various ways, but the two nicest are, I think, the following :—No. 1 method: 
Free the meat entirely from skin, gristle, &c., and cut it up into small neat 
pieces, then season these pleasantly with salt, pepper, nutmeg, and lemon-juice, 
and cover them over in a cool place until required. Put 1 oz. of fresh butter 
into a stewpan, and as it melts stir in very smoothly 1 oz. of flour, and continue 
Stirring for a few minutes, until the flour is partially cooked, but sce that it does 
not acquire any colour; then add some roughly chopped onions and celery, a 
bunch of herbs, a seasoning of salt and pepper, and ?-pint of good white stock 
—or, failing this, milk and water in equal parts—and simmer gently until the 
Sauce is pleasantly flavoured, somewhat reduced, and of a nice creamy 
consistency, then strain off into another pan and put in the meat; let this get 
thoroughly hot through without boiling, then add the beaten yolks of 3 fresh 
eggs and 1 dessertspoonful of finely chopped parsley, and stir for 8 or 4 
minutes, after which dish up the meat and sauce in the centre of a neatly 
arranged potato border, garnish with an outer ring of buttered sprouts or 
creamed cabbage, and serve the whole very hot. 
No. 2 method: Prepare the meat as above, but in this case cut it into neat 
flies as even in size and shape as possible, then season these well with salt, 
Pepper, mixed herb powder, and lemon-juice, and let them remain in a cool 
place for about 2 hours, turning them once during the time to ensure the 
teat being equally flavoured all through; then coat thickly and smoothly with 
eaten egg and breadcrumbs, and when the covering has been firmly pressed in 
fry the slices in boiling clarified fat until just nicely and evenly browned; when 
done enough, drain thoroughly and dish up neatly on a bed of skilfully 
prepared haricot purée, garnish round about with daintily fried crisp potatoes, 
tither slices, quarters, chips, or ribbons, insert a sprig of parsley here and 
there, and serve at once. 
NATIONAL AGRICULTURAL AND INDUSTRIAL ASSOCIATION 
OF QUEENSLAND. 
Entries for the Twenty-seventh Annual Exhibition of the Association will 
Close on 15th July. Late entries will close on 19th July. 
