Where you have not a large quantity of ready dried
and sifted bread-crumbs it is better to use the cracker
powder that comes in boxes. It is just as economical
to turn out a whole box when you are crumbing, for
what is not used is sifted and returned to the box.
To crumb croquettes, cutlets, etc., beat up one or two
eggs (according as you have many or few articles) with
a teaspoon of oil and one of water and a little salt✪ Crumbing, or
the water may be used alone.
Have the egg in a saucer, and articles to be crumbed
on your right, and the cracker meal on your left, a dish
covered with cracker meal within reach. Dip each ar-
ticle with the right hand in the egg, lay it on the
cracker meal with the left, roll it well in it and lay it on
the dish; do not wet the left hand in the egg at all.
CHAPTEE XXI.
FORCEMEATS.— STUFFING.
FOKCEMEATS.
Many people believe they don't like dishes flavored with
herbs; yet they dine and enjoy dinner where herbs are
properly used, and never know the dish they enjoyed
owed its piquancy to their despised '' yarbs." Herbs in
the hands of an inexperienced or careless person are
dangerous things — so are spices, and most of the preju-
dice comes from their association with bad cooking.
Any attempt to make good forcemeat without herbs
degenerates into making the first stage of a bread-
pudding, and omitting everything that makes it good.
Yet one remedy there is for those who do not want
wet bread with an onion flavor, yet really cannot eat
herbs, and that is in sausage-meat. Really good sau-
sage-meat put into the Ireast of a turkey or chicken is
a great improvement to the bird : its richness moistens
it and adds much to the flavor ; it must not go into the
body, or it becomes steamed and unpleasant.
CHESTNUT FOKCEMEAT.
Peel some Spanish chestnuts ; scald them a few
minutes to get off the inner skin ; drain them and stew
them till tender in gravy ; let them get cold and pound
131
132 Practical Recipes,
them with an equal quantity of butter and bread-
crumbs, adding the latter after they are pounded; season
with pepper, salt and nutmeg ; bind with the yolks of
two eggs.
This is used for turkey, and may be fried in balls to
garnish it.
OYSTER FORCEMEAT.
Take two dozen plump oysters, scald them, chop them
a little; take an equal quantity of bread-crumbs and
two ounces of butter ; scald a bit of onion as large as a
hazel-nut, and chop it very fine ; put in a teaspoonful
of finely-chopped parsley, asmallsaltspoonful of pepper,
and two of salt (it must be highly seasoned); squeeze in
the juice of half a lemon, and bind the whole with the
yolks of two eggs ; used for turkey, roasted or boiled, or
may be fried in balls to garnish.
SAGE AND OKIOJsr FORCEMEAT,
for ducks, pork and goose.
Boil some white onions till half done ; chop them
fine ; put as much 'bread-crumbs as there is chopped
onion, and to about a pint of stuffing put about ten
sage-leaves, dried till they powder easily. Season with
salt✪ Chestnut Forcemeat and pepper, highly.
ORDINARY YEAL-STUFFIJSTG — (sOYER's).
Chop up half a pound of beef suet very fine (I sub-
stitute butter — four ounces); put it in a bowl with
eight ounces of bread-crumbs, two tablespoonfuls of
finely-chopped parsley, two teaspoonfuls of equal quan-
tities of powdered thyme and marjoram, a suspicion of
lemon-peel grated, and the juice of half a lemon, a
Page 69 · 5 recipe records on this page
Presented as published in 1885. 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
Where you have not a large quantity of ready dried and sifted bread-crumbs it is better to use the cracker powder that comes in boxes. It is just as economical to turn out a whole box when you are crumbing, for what is not used is sifted and returned to the box.
To crumb croquettes, cutlets, etc., beat up one or two eggs (according as you have many or few articles) with a teaspoon of oil and one of water and a little salt, or the water may be used alone.
Have the egg in a saucer, and articles to be crumbed on your right, and the cracker meal on your left, a dish covered with cracker meal within reach. Dip each article with the right hand in the egg, lay it on the cracker meal with the left, roll it well in it and lay it on the dish; do not wet the left hand in the egg at all.
CHAPTER XXI. FORCEMEATS.— STUFFING.
FOKCEMEATS.
Many people believe they don't like dishes flavored with herbs; yet they dine and enjoy dinner where herbs are properly used, and never know the dish they enjoyed owed its piquancy to their despised "yarbs." Herbs in the hands of an inexperienced or careless person are dangerous things — so are spices, and most of the prejudice comes from their association with bad cooking.
Any attempt to make good forcemeat without herbs degenerates into making the first stage of a breadpudding, and omitting everything that makes it good.
Yet one remedy there is for those who do not want wet bread with an onion flavor, yet really cannot eat herbs, and that is in sausage-meat. Really good sausage-meat put into the breast of a turkey or chicken is a great improvement to the bird : its richness moistens it and adds much to the flavor ; it must not go into the body, or it becomes steamed and unpleasant.
CHESTNUT FORCEMEAT.
Peel some Spanish chestnuts ; scald them a few minutes to get off the inner skin ; drain them and stew them till tender in gravy ; let them get cold and pound
132 Practical Recipes,
them with an equal quantity of butter and breadcrumbs, adding the latter after they are pounded; season with pepper, salt and nutmeg ; bind with the yolks of two eggs.
This is used for turkey, and may be fried in balls to garnish it.
OYSTER FORCEMEAT.
Take two dozen plump oysters, scald them, chop them a little; take an equal quantity of bread-crumbs and two ounces of butter ; scald a bit of onion as large as a hazel-nut, and chop it very fine ; put in a teaspoonful of finely-chopped parsley, asmallsaltspoonful of pepper, and two of salt (it must be highly seasoned); squeeze in the juice of half a lemon, and bind the whole with the yolks of two eggs ; used for turkey, roasted or boiled, or may be fried in balls to garnish.
SAGE AND ONION FORCEMEAT,
for ducks, pork and goose.
Boil some white onions till half done ; chop them fine ; put as much 'bread-crumbs as there is chopped onion, and to about a pint of stuffing put about ten sage-leaves, dried till they powder easily. Season with salt and pepper, highly.
ORDINARY VEAL-STUFFING — (SOYER'S).
Chop up half a pound of beef suet very fine (I substitute butter — four ounces); put it in a bowl with eight ounces of bread-crumbs, two tablespoonfuls of finely-chopped parsley, two teaspoonfuls of equal quantities of powdered thyme and marjoram, a suspicion of lemon-peel grated, and the juice of half a lemon, a
Records on this page
CrumbingChestnut ForcemeatOyster ForcemeatOrdinary Veal StuffingSage and Onion Forcemeat