Another Good Common Forcemeat
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 160. The excerpt below is the record exactly as published.
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
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