Rasp quite clear from sinew, after the fat and skin have been
entirely cleared from it, four ounces of the finest veal; chop, and
pound it well : if it be carefully prepared there will be no necessity
for passing it through a sieve, but this should otherwise be done.
Soak in a small saucepan two ounces of the crumb of a stale loaf in a
little rich but pale veal gravy or white sauce ; then press and drain
as much as possible of the moisture from it, and stir it over a gentle
fire until it is as dry as it will become without burning : it will adhere
in a ball to the spoon, and leave the saucepan quite dry when it is
sufficiently done. Mix with it, while it is still hot, the yolk of one
egg, and when it is quite cold, add it to the veal with three ounces of
very fresh butter, a quarter of a teaspoonful of mace, half as much
cayenne, a little nutmeg, and a saltspoonful of salt. When these are
perfectly beaten and well blended together, add another whole egg
after having merely taken out the specks : the mixture will then be
ready for use, and may be moulded into balls, or small thick oval
shapes a little flattened, and poached in soup or gravy from ten to
fifteen minutes. These quenelles may be served by themselves in a
rich sauce as a corner dish, or in conjunction with other things.
They may likewise be first poached for three or four minutes, and left
on a drainer to become cold ; then dipped into egg and the finest
bread-crumbs and fried, and served as croquettes.
NO. 18. FORCEMEAT FOR RAISED AND OTHER COLD PIES.
The very finest sausage-meat highly seasoned, and made with an
equal proportion, of fat and lean, is an exceedingly good forcemeat for
veal, chicken, rabbit, and some few other pies ; savoury herbs minced
small may be added to heighten its flavour if it be intended for
immediate eating ; but it will not then remain good quite so long,
unless they should havo been previously dried. To prevent its being
too dry, two or three spoonsful of cold water should be mixed with it
before it is put into the pie. One pound of lean veal to one and a
quarter of the pork-fat. is sometimes used, and smoothly pounded
CHAP. VIII.]
FORCEMEATS.
165
with a high seasoning of spices, herbs, and eschalots, or garlic ; but
we cannot recommend the introduction of these last into pies unless
they are especially ordered : mushrooms or truffles may be mixed
with any kind of forcemeat with far better effect. Equal parts of
veal and fat bacon, will also make a good forcemeat for pies, if
chopped finely, and well spiced.
Sausage-meat, well seasoned. Or: veal, 1 lb.; pork-fat, 1£ lb ;
salt, 1 oz. ; pepper, £ to £ oz. ; fine herbs, spice, &c.✪ Forcemeat for Raised and Other Cold Pies, as in forcemeat
No. 1, or sausage-meat. Or : veal and bacon, equal weight, seasoned
in the same way.
PANADA. ✪ Panada
Page 166 · 2 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
Rasp quite clear from sinew, after the fat and skin have been entirely cleared from it, four ounces of the finest veal; chop, and pound it well : if it be carefully prepared there will be no necessity for passing it through a sieve, but this should otherwise be done. Soak in a small saucepan two ounces of the crumb of a stale loaf in a little rich but pale veal gravy or white sauce ; then press and drain as much as possible of the moisture from it, and stir it over a gentle fire until it is as dry as it will become without burning : it will adhere in a ball to the spoon, and leave the saucepan quite dry when it is sufficiently done. Mix with it, while it is still hot, the yolk of one egg, and when it is quite cold, add it to the veal with three ounces of very fresh butter, a quarter of a teaspoonful of mace, half as much cayenne, a little nutmeg, and a saltspoonful of salt. When these are perfectly beaten and well blended together, add another whole egg after having merely taken out the specks : the mixture will then be ready for use, and may be moulded into balls, or small thick oval shapes a little flattened, and poached in soup or gravy from ten to fifteen minutes. These quenelles may be served by themselves in a rich sauce as a corner dish, or in conjunction with other things. They may likewise be first poached for three or four minutes, and left on a drainer to become cold ; then dipped into egg and the finest bread-crumbs and fried, and served as croquettes.
NO. 18. FORCEMEAT FOR RAISED AND OTHER COLD PIES.
The very finest sausage-meat highly seasoned, and made with an equal proportion, of fat and lean, is an exceedingly good forcemeat for veal, chicken, rabbit, and some few other pies ; savoury herbs minced small may be added to heighten its flavour if it be intended for immediate eating ; but it will not then remain good quite so long, unless they should havo been previously dried. To prevent its being too dry, two or three spoonsful of cold water should be mixed with it before it is put into the pie. One pound of lean veal to one and a quarter of the pork-fat. is sometimes used, and smoothly pounded
with a high seasoning of spices, herbs, and eschalots, or garlic ; but we cannot recommend the introduction of these last into pies unless they are especially ordered : mushrooms or truffles may be mixed with any kind of forcemeat with far better effect. Equal parts of veal and fat bacon, will also make a good forcemeat for pies, if chopped finely, and well spiced.
Sausage-meat, well seasoned. Or: veal, 1 lb.; pork-fat, 1£ lb ; salt, 1 oz. ; pepper, £ to £ oz. ; fine herbs, spice, &c., as in forcemeat No. 1, or sausage-meat. Or : veal and bacon, equal weight, seasoned in the same way.
PANADA.
Records on this page
Forcemeat for Raised and Other Cold PiesPanada