Chestnut Forcemeat
From Buckmaster's cookery, 1887
Ensure forcemeat is not dry or heavy.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 122. The excerpt below is the record exactly as published.
CHESTNUT FORCEMEAT. Ingredients. Chestnuts. Veal. Bacon. Spiced salt. Stock. A forcemeat should be of sufficient consistency to cut, but should not be dry or heavy. 1. Roast slowly thirty sweet chestnuts. 2. Peel them, and put them in a basin. 3. Take half a pound of lean veal, free from skin and gristle, and three-quarters of a pound of Stuff
Cook this with the app: pantry check, scaling, and the assistant.