oughly, and, while pounding, add
three raw eggs✪ Gratin at different times.
Make up a small ball of the force-
meat and throw it into boiling water,
to try whether it is light and properly
seasoned. If it be too firm, add a
little water; if too soft, another egg.
Hare, Force-meat for. — Parboil the
liver of the hare, if sound, and mince
it finely ; also chop % lb. of suet and
rather less of lean bacon, which
should be shred fine, that the force-
meat may not require to be pounded
in a mortar. Mix these ingredients
together, and add 6 ozs. of bread-
crumbs, a dessert-spoonful of parsley,
a little thyme and marjoram mixed,
salt, pepper, and nutmeg. Bind with
two or three yolks of eggs, which
must be well beaten before being
used. Stuff the inside of the hare,
and make balls to be fried a nice
brown.
Liver, Force-meat of. — To i lb. of
calf's liver allow % lb. of fat bacon;
chop them both separately. Stew
in butter, but do not brown, a shallot,
an onion, and, if liked, a small clove
of garlic. Cover the stewpan until
tender. Press out the moisture from
some bread which has been soaked
in water, and add it to the butter in the
pan; stir it to a stiff paste, adding
more butter if required. Remove
the paste to a mortar, and pound it
with the chopped liver, etc., a couple
of eggs beaten without the whites,
a small quantity of allspice or nut-
meg, pepper and salt. When well
pounded together, pass the force-
meat through a wire sieve.
Meat Pies or Ragouts, Force-meat
for. — Take % lb. of ham, the same
of cold veal and of beef suet, a chive
or two, some parsley, cayenne, salt,
and a very little lemon - peel , with
half a pint of bread-crumbs✪ Force-meat for Meat Pies or Ragouts. Pound
all together in a mortar, previously
chopping the meat. Form the force-
meat into a mass with two raw eggs.
The flavor may be varied according
to taste ; an anchovy or oysters may
be added, if liked. Time, about one
hour to prepare.
Mushroom, Force-meat of. — Pro-
cure 4 ozs. of young mushrooms.
Peel them, cut off the stems, and re-
move the brown part. Dissolve 2 ozs.
of butter in a stewpan, and let them
simmer very gently over a slow fire,
with a slight flavoring of mace and
cayenne. Spread them over a dish,
placed in a slanting position to drain
away the moisture. When cold,
mince them, and add 4 ozs. of fine
bread-crumbs, a small seasoning of
salt, cayenne, mace, and nutmeg, a
piece of butter, and the yolks of a
couple of eggs✪ Mushroom Force-meat to bind. Throw in as
much of the mushroom gravy as will
make the force-meat of the proper con-
sistency. It will be greatly improved
if the whole mixture be pounded in a
mortar. Make into*balls, poach, and
throw into soup ; or fry, and serve
round a dish of roast fowls or minced
veal. It is also good as a stuffing for
boiled fowls, partridges, etc. Time
to stew in butter, seven minutes; to
poach balls, six minutes; to fry, six
or seven minutes.
Page 172 · 5 recipe records on this page
Presented as published in 1902. 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
oughly, and, while pounding, add three raw eggs at different times. Make up a small ball of the forcemeat and throw it into boiling water, to try whether it is light and properly seasoned. If it be too firm, add a little water; if too soft, another egg.
Hare, Force-meat for. — Parboil the liver of the hare, if sound, and mince it finely ; also chop % lb. of suet and rather less of lean bacon, which should be shred fine, that the forcemeat may not require to be pounded in a mortar. Mix these ingredients together, and add 6 ozs. of breadcrumbs, a dessert-spoonful of parsley, a little thyme and marjoram mixed, salt, pepper, and nutmeg. Bind with two or three yolks of eggs, which must be well beaten before being used. Stuff the inside of the hare, and make balls to be fried a nice brown.
Liver, Force-meat of. — To i lb. of
calf's liver allow % lb. of fat bacon; chop them both separately. Stew in butter, but do not brown, a shallot, an onion, and, if liked, a small clove of garlic. Cover the stewpan until tender. Press out the moisture from some bread which has been soaked in water, and add it to the butter in the pan; stir it to a stiff paste, adding more butter if required. Remove the paste to a mortar, and pound it with the chopped liver, etc., a couple of eggs beaten without the whites, a small quantity of allspice or nutmeg, pepper and salt. When well pounded together, pass the forcemeat through a wire sieve.
Meat Pies or Ragouts, Force-meat for. — Take % lb. of ham, the same of cold veal and of beef suet, a chive or two, some parsley, cayenne, salt, and a very little lemon-peel , with half a pint of bread-crumbs. Pound all together in a mortar, previously chopping the meat. Form the forcemeat into a mass with two raw eggs. The flavor may be varied according to taste ; an anchovy or oysters may
be added, if liked. Time, about one hour to prepare.
Mushroom, Force-meat of. — Procure 4 ozs. of young mushrooms. Peel them, cut off the stems, and remove the brown part. Dissolve 2 ozs. of butter in a stewpan, and let them simmer very gently over a slow fire, with a slight flavoring of mace and cayenne. Spread them over a dish, placed in a slanting position to drain away the moisture. When cold, mince them, and add 4 ozs. of fine bread-crumbs, a small seasoning of salt, cayenne, mace, and nutmeg, a piece of butter, and the yolks of a couple of eggs to bind. Throw in as much of the mushroom gravy as will make the force-meat of the proper consistency. It will be greatly improved if the whole mixture be pounded in a mortar. Make into*balls, poach, and throw into soup ; or fry, and serve round a dish of roast fowls or minced veal. It is also good as a stuffing for boiled fowls, partridges, etc. Time to stew in butter, seven minutes; to poach balls, six minutes; to fry, six or seven minutes.
Records on this page
GratinLiver Force-meatHare Force-meatForce-meat for Meat Pies or RagoutsMushroom Force-meat