Grate very lightly into exceedingly fine crumbs, four ounces of the
inside of a stale loaf, and mix thoroughly with it, a quarter of an
ounce of lemon-rind pared as thin as possible, and minced extremely
small; the same quantity of savoury herbs, of which two-thirds
should be parsley, and one-third thyme, likewise finely minced, a little
grated nutmeg, a half teaspoonful of salt, and as much common
pepper or cayenne as will season the forcemeat sufficiently. Break
into these, two ounces of good butter in very small bits, add the
unbeaten yolk of one egg✪ Good Common Forcemeat for Roast Veal, Turkeys, etc., and with the fingers work the whole well
together until it is smoothly mixed. It is usual to chop the lemon-
rind, but we prefer it lightly grated on a fine grater. It should
always be fresh for the purpose, or it will be likely to impart a very
unpleasant flavour to the forcemeat. Half the rind of a moderate-
sized lemon will be sufficient for this quantity; which for a large
turke}r must be increased one-half.
Bread-crumbs, 4 oz. ; lemon-rind, \ oz. (or grated rind of | lemon) ;
mixed savoury herbs, minced, ^ oz. ; salt, ^ teaspoonful ; pepper, £ to
^ of teaspoonful ; butter, 2 oz. ; yolk, 1 egg.
Ohs. — This, to our taste, is a much nicer and more delicate force-
meat than that which is made with suet, and we would recommend it
for trial in preference. Any variety of herb or spice may be used to
give it flavour, and a little minced onion or eschalot can be added to
it also ; but these last do not appear to us suited to the meats for
which the forcemeat is more particularly intended. Half an ounce of
the butter may be omitted on ordinary occasions : and a portion of
marjoram or of sweet basil may take the place of part of the thyme
and parsley when preferred to them.
NO. 2. ANOTHER GOOD COMMON FORCEMEAT.
Add to four ounces of bread-crumbs two of the lean of a boiled
ham, quite free from sinew, and very finely minced; two of good
butter, a dessertspoonful of herbs, chopped small, some lemon-grate,
nutmeg, a little salt, a good seasoning of pepper or cayenne and one
158
MODERN COOKERY.
[chap. viii.
whole egg, or the yolks of two. This may be fried in balls of mode-
rate size^ for five minutes, to serve with roast veal, or it may be put
into the joint in the usual way.
Bread-crumbs, 4 oz.; lean of ham, 2 oz. ; butter, 2 oz. ; minced
herbs, 1 dessertspoonful ; lemon-grate, 1 teaspoonful ; nutmeg, mace,
and cayenne, together, 1 small teaspoonful✪ Another Good Common Forcemeat; little salt; 1 whole egg,
or yolks of 2.
>0. 3. SUPERIOR SUET FORCEMEAT, FOR VEAL, TURKEYS, &C.
Mix well together six ounces of fine stale crumbs, with an equal
weight of beef- kidney suet, chopped extremely small, a large dessert-
spoonful of parsley, mixed with a little lemon-thyme, a teaspoonful
of salt, a quarter one of cayenne, and a saltspoonful or rather more
of mace and nutmeg together ; work these up with three unbeaten
egg-yolks, and three teaspoonsful of milk✪ Superior Suet Forcemeat for Veal, Turkeys, &c. ; then put the forcemeat
into a large mortar, and pound it perfectly smooth. Take it out, and
let it remain in a cool place for half an hour at least before it is used ;
then roll it into balls, if it be wanted to serve in that form ; flour and
fry them gently from seven to eight minutes, and dry them well
before they are dished.
Page 160 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Grate very lightly into exceedingly fine crumbs, four ounces of the inside of a stale loaf, and mix thoroughly with it, a quarter of an ounce of lemon-rind pared as thin as possible, and minced extremely small; the same quantity of savoury herbs, of which two-thirds should be parsley, and one-third thyme, likewise finely minced, a little grated nutmeg, a half teaspoonful of salt, and as much common pepper or cayenne as will season the forcemeat sufficiently. Break into these, two ounces of good butter in very small bits, add the unbeaten yolk of one egg, and with the fingers work the whole well together until it is smoothly mixed. It is usual to chop the lemonrind, but we prefer it lightly grated on a fine grater. It should always be fresh for the purpose, or it will be likely to impart a very unpleasant flavour to the forcemeat. Half the rind of a moderatesized lemon will be sufficient for this quantity; which for a large turkey must be increased one-half.
Bread-crumbs, 4 oz. ; lemon-rind, \ oz. (or grated rind of | lemon) ; mixed savoury herbs, minced, ^ oz. ; salt, ^ teaspoonful ; pepper, £ to ^ of teaspoonful ; butter, 2 oz. ; yolk, 1 egg.
Ohs. — This, to our taste, is a much nicer and more delicate forcemeat than that which is made with suet, and we would recommend it for trial in preference. Any variety of herb or spice may be used to give it flavour, and a little minced onion or eschalot can be added to it also ; but these last do not appear to us suited to the meats for which the forcemeat is more particularly intended. Half an ounce of the butter may be omitted on ordinary occasions : and a portion of marjoram or of sweet basil may take the place of part of the thyme and parsley when preferred to them.
NO. 2. ANOTHER GOOD COMMON FORCEMEAT.
Add to four ounces of bread-crumbs two of the lean of a boiled ham, quite free from sinew, and very finely minced; two of good butter, a dessertspoonful of herbs, chopped small, some lemon-grate, nutmeg, a little salt, a good seasoning of pepper or cayenne and one
[chap. viii.
whole egg, or the yolks of two. This may be fried in balls of moderate size^ for five minutes, to serve with roast veal, or it may be put into the joint in the usual way.
Bread-crumbs, 4 oz.; lean of ham, 2 oz. ; butter, 2 oz. ; minced herbs, 1 dessertspoonful ; lemon-grate, 1 teaspoonful ; nutmeg, mace, and cayenne, together, 1 small teaspoonful; little salt; 1 whole egg, or yolks of 2.
>0. 3. SUPERIOR SUET FORCEMEAT, FOR VEAL, TURKEYS, &C.
Mix well together six ounces of fine stale crumbs, with an equal weight of beef- kidney suet, chopped extremely small, a large dessertspoonful of parsley, mixed with a little lemon-thyme, a teaspoonful of salt, a quarter one of cayenne, and a saltspoonful or rather more of mace and nutmeg together ; work these up with three unbeaten egg-yolks, and three teaspoonsful of milk ; then put the forcemeat into a large mortar, and pound it perfectly smooth. Take it out, and let it remain in a cool place for half an hour at least before it is used ; then roll it into balls, if it be wanted to serve in that form ; flour and fry them gently from seven to eight minutes, and dry them well before they are dished.
Records on this page
Good Common Forcemeat for Roast Veal, Turkeys, etc.Another Good Common ForcemeatSuperior Suet Forcemeat for Veal, Turkeys, &c.