Beef Forcemeat
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 42. The excerpt below is the record exactly as published.
BEEF FORCEMEAT V2 pound lean beef i/i teaspoon sweet bas Vi pound suet i^ teaspoon thyme 1/2 cup fine bread crumbs Vi teaspoon chopped parsley Vi teaspoon sweet marjoram Salt and pepper 1 egg
Cook this with the app: pantry check, scaling, and the assistant.