Chestnut Forcemeat
From Modern cookery, in all its branches, 1884
Serves 2
This mixture makes excellent forcemeat cakes.
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 164. The excerpt below is the record exactly as published.
CHESTNUT FORCEMEAT* Strip the outer skin from some fine sound chestnuts, then throw them into a saucepan of hot water, and set them o\ ei the fire for a minute or two, when they may easily be blanched like almonds. Put them into cold water as they are peeled. Dry them in a cloth, and weigh them. Stew six ounces of them very gently from fifteen to twenty minutes, in just sufficient strong yeal -gravy to cover them. CHAP, m] FORCEMEATS. 163 Take them up, drain them on a sieve, and when cold pound them perfectly smooth with half their weight of the nicest bacon rasped clear from all rust or fibre, or with an equal quantity of fresh butter, two ounces of dry bread- crumbs, a small teaspoonful of grated lemon rind, one of salt, half as much mace or nutmeg, a moderate quantity of cayenne, and the unbeaten yolks of two or of three eggs
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Cook this with the app: pantry check, scaling, and the assistant.