Chestnut Forcemeat

Ingredients

• Peel some Spanish chestnuts
• an equal quantity of butter
• an equal quantity of breadcrumbs
• season with pepper
• season with salt
• season with nutmeg
• bind with the yolks of two eggs

Method

1. 1

   Peel and scald the chestnuts to remove the inner skin.

2. 2

   Drain and stew them in gravy until tender.

3. 3

   Let them cool, then pound with butter and breadcrumbs, adding breadcrumbs after pounding.

4. 4

   Season and bind with egg yolks.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 69. The excerpt below is the record exactly as published.

CHESTNUT FOKCEMEAT. Peel some Spanish chestnuts ; scald them a few minutes to get off the inner skin ; drain them and stew them till tender in gravy ; let them get cold and pound 131 132 Practical Recipes, them with an equal quantity of butter and bread- crumbs, adding the latter after they are pounded; season with pepper, salt and nutmeg ; bind with the yolks of two eggs. This is used for turkey, and may be fried in balls to garnish it. OYSTER FORCEMEAT. Take two dozen plump oysters, scald them, chop them a little; take an equal quantity of bread-crumbs and two ounces of butter ; scald a bit of onion as large as a hazel-nut, and chop it very fine ; put in a teaspoonful of finely-chopped parsley, asmallsaltspoonful of pepper, and two of salt (it must be highly seasoned); squeeze in the juice of half a lemon, and bind the whole with the yolks of two eggs ; used for turkey, roasted or boiled, or may be fried in balls to garnish. SAGE AND OKIOJsr FORCEMEAT, for ducks, pork and goose. Boil some white onions till half done ; chop them fine ; put as much 'bread-crumbs as there is chopped onion, and to about a pint of stuffing put about ten sage-leaves, dried till they powder easily. Season with salt

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