as expedient as that of the bag, and it produces beautifully shaped
balls. Place on the edge of a table, in front of one, a saucepan
three-quarters full of boiling, salted water, the handle of the
receptacle being turned to the far side. Now take a piece of string one
yard in length, double it over, and tie the free ends to a weight of
two lbs., letting the two strands twist round each other.
This done, there should be a loop at the top of the string. Put
this loop round the handle of the saucepan, and draw the string
diametrically across the latter, letting the weight pull the string
tightly down on the side opposite to the handle. When this has been
effected the operator, with his left hand, takes some of the forcemeat,
smoothening it with a spoon, and, placing the spoon near the string
with his right, first finger, he removes from its extremity a portion
of the preparation about equal to the intended size of the balls. This
portion of the forcemeat remaining suspended on his first finger, the
operator now scrapes the latter across the string, and the ball falls
beneath into the saucepan containing the water. When all the stuffing
has been moulded in this way the saucepan is placed on the fire to
complete the poaching of the balls, and the precautions indicated in
the preceding processes are observed.