Chestnut Force-meat

Ingredients

• a dozen large chestnuts
• some strong veal gravy
• a teaspoonful of grated ham
• a teaspoonful of salt
• half a teaspoonful of pepper
• a teaspoonful of chopped onions
• a small pinch of grated lemon-rind
• three grains of cayenne
• two tablespoonfuls of bread-crumbs
• a piece of butter the size of a walnut
• the yolks of two eggs

Method

1. 1

   Roast and peel the chestnuts, boil them in veal gravy, drain, and cool.

2. 2

   Mince them with the liver, ham, salt, pepper, onions, lemon-rind, cayenne, bread-crumbs, butter, and egg yolks.

3. 3

   Pound the mixture and moisten with butter and eggs.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 170. The excerpt below is the record exactly as published.

Chestnut Force-meat. — Roast and peel a dozen large chestnuts ; boil them for about twenty minutes in some strong veal gravy; drain, and, when cold, put them into a mortar ; blanch and mince them with the liver of the fowl, a teaspoonful of grated ham, a teaspoonful of salt, half a teaspoonful of pepper, a teaspoonful of chopped onions, a small pinch of grated lem- on-rind, three grains of cayenne, two table - spoonfuls of bread-crumbs, a piece of butter the size of a walnut, and the yolks of two eggs. Pound the dry ingredients in a mortar, and mois- ten them with the butter and eggs. This force-meat is excellent for a large fowl. Time to prepare, about twenty minutes. Cold Pasties, Force-meat for. — For savory pasties, to be eaten cold, use a force-meat of fowl — an old fowl will answer this purpose. Strip off the skin, and clear the flesh from the bones ; pound the flesh in a mortar, soak some white bread in milk, squeeze it dry, and rub with it 3 ozs. of butter in the proportion of r/z lb. of bread to this quantity; add the meat, with a flavoring of nutmeg and salt. Bind Cream Force-meat FORCE-MEATS, ETC Gratin with four yolks of eggs, and make up into balls for pasties or soups. A little ham, cut into thin slices and rolled round the balls separately, is a great improvement to a white-meat pasty. For game or beef pasties use pork, game, or liver. If parsley is liked, some may be minced and pounded with the meat. Cream Force-meat. See Timbales. Cream Stuffing (for chicken). — Pour a little cream over a cupful of finely grated bread-crumbs. Let them soak for half an hour. Shred finely 4 ozs. of suet, a teaspoonful of scalded pars- ley, and four or five button - mush- rooms cut small and fried. Mix these well together with a little pepper and salt, and add the yolks of two eggs. Stuff the fowl with the mixture. Curry Force-meat Balls. — Pound together bread - crumbs, hard - boiled yolks of eggs, a small quantity of butter, and a seasoning of curry powder and salt. Make into small balls. Time to fry, two or three minutes. Egg Force-meat Balls. — Pound the yolks of half a dozen hard - boiled eggs with some chopped parsley, a teaspoonful of flour, a little pepper, salt, and cayenne. Moisten with egg and make the paste into small balls. Boil for two minutes before using in soup or other dishes. Fish, Force-meat of. — Clear away the skin and bone from any solid fish ; mince 1 lb. of the flesh very fine. Stew an onion in butter, and when tender pound it in a mortar with 4 ozs. of butter, broken into bits. Add 6 ozs. of bread, previously soaked ill milk and squeezed dry, a couple of eggs, which should be well beaten, pepper, salt, and nutmeg ; and when all is well mixed, stir in the fish, and make up into balls to be fried or boiled. Previous to mixing the fish with the other ingredients it should be passed through a wire sieve. Fish Soups, Force-meat Balls for (or for garnishing fish). — Beat the flesh and soft parts of a middling lobster, half an anchovj”, a large piece of boiled celery, the yolk of a hard-boiled egg, a little flavoring of cayenne, mace, salt, and white pepper, with two table-spoonfuls of bread- crumbs

Cook this with the app: pantry check, scaling, and the assistant.