Chestnut Forcemeat for Roast Fowl

Ingredients

• a dozen large chestnuts
• a tea-spoonful of grated ham
• a tea-spoonful of salt
• half a tea-spoonful of pepper
• a tea-spoonful of chopped onions
• a tea-spoonful of grated lemon-rind
• three grains of cayenne
• two table-spoonfuls of bread-crumbs
• a piece of butter the size of a walnut
• the yolks of two eggs

Method

1. 1

   Poast and peel the chestnuts; boil them for about twenty minutes in some strong veal gravy, drain, and when cold, put them into a mortar blanched and minced with the liver of the fowl.

2. 2

   Pound the dry ingredients in a mortar, and moisten them with the butter and eggs.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 352. The excerpt below is the record exactly as published.

Chestnut Forcemeat, for Roast FowL — Poast and peel a dozen large chest- nuts ; boil them for about twenty minutes in some strong veal gravy, drain, and, when cold, l^ut them into a mortar blanched and minced with the liver of the fowl, a tea-spoonful of grated ham, a tea-spoonful of salt, half a tea-spoonful of pepper, a tea-spoonful of chopped onions, a tea-spoonful of grated lemon-rind, three grains of cayenne, two table-spoonfuls of In-ead-crumbs, a piece of butter the size of a walnut, and the yolks of two eggs. Pound the diy ingredients in a mortar, and moisten them with the butter and eggs. This forcemeat is excellent for a large fowl. Time to prepare, about twenty minutes. Probable cost of chestnuts, 2d. or 3d. per pint. This quantity will serve for one large fowl. Chestnut Pudding. — Take some chest- nuts, and make a little incision in the skin of each one, throw them into boiling water, and let them remain until tender. Ecmovc the shells and skins, dry them in the oven, and afterwards pound them to powder. Mix half a pound of this powder with si.x ounces of butter beaten to a cream, two table-spoonfuls of sifted CHE ( 126) CHE sugar, two or three dro]^>s of the essence of vanilla, a breakfast-cupful of milk, and six well- beaten eggs. Stir these well together, then l^our the mixture into a well-buttered mould, place a piece of buttered writing paper over the top, and steam for an hour and a half, or, if preferred, bake in a good oven. Serve with wine sauce. Probable cost, Is. 3d. Sufficient for four or five persons. Chestnut Sauce, Brown. — Prepare the chestnuts as in the following recipe, but instead of adding cream or milk to the paste, mix them w^ith a little good brown grav}', and season the sauce rather highly. Time to boil the chest- nuts, one hour and a half. Probable cost, 2d. or 3d. per pint. Sufficient for one roast fowl. Chestnut Sauce, White.— Roast a dozen chestnuts until quite tender, then remove the brown rind and the skin under it, and jjut them into a mortar with a tea-spoonful of salt, half a tea-spoonful of popper, half a tea-spoonful of sifted sugar, and a piece ef butter about the size of a walnut. Pound these together to a smooth paste, which must be put into a sauce- pan, and mixed with a breakfast-cupful of milk or cream ; stir the liquid till it boils. This sauce is excellent for boiled fowls. Time to boil the chestnuts, one hour- and a half. Probable co.st, 2d. or 3d. per pint, if made with ndlk. Sufficient for one fowl. Chestnut Soup. — Take off the outer rind from fifty chestnuts, and put them into a saucepan of cold water. Place them on the fire, and when the water is just upon the point of boiling, take them out and remove the under skin. Stew them in sufficient stock to cover them until quite tender ; put them in a mor- tar, and pound them to a paste, reserving a dozen to be placed whole in the soup just before it is dished. Pound -svith the paste two table- spoonfuls of bread-cruni

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