Chestnut Forcemeat

Ingredients

• Spanish chestnuts 1 lb.
• Butter 2 or 3 oz.
• Bread crumbs 3 oz.
• Sugar a pinch.
• Pepper to taste.
• Salt to taste.
• Egg to bind.
• White stock.

Method

1. 1

   Cut the tops off the chestnuts and bake for 10 minutes.

2. 2

   Skin and stew in white stock until tender.

3. 3

   Pass through a sieve, pound with butter, then mix in bread crumbs, seasoning, sugar, and egg to bind.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 37. The excerpt below is the record exactly as published.

chestnut forcemeat. Cook and serve as for roast fowl. Boiled Turkey. Turkeys for boiling must be trussed in the same manner as fowls. The breast may be stuffed with veal forcemeat and sausage meat. Time for boiling according to size. Serve bdchamel, celery, or oyster sauce ; also boiled ham or bacon may be sent to table with it. Chestnut Forcemeat. Spanish chestnuts i lb. Butter ... 2 or 3 oz. Bread crumbs 3 oz. Sugar a pinch. Pepper and salt to taste. Egg to bind. White stock.

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