Chicken Forcemeat

Ingredients

• Remove the breasts from 2 fine plump chickens
• add ½ pound fine-chopped suet
• 2 even tablespoonfuls salt
• 1 teaspoonful nutmeg
• add 1 ounce butter
• add ½ pint of flour
• adding by degrees the yolks of 4 eggs
• and 1 whole egg

Method

1. 1

   Remove the breasts from the chickens, free them from skin and chop fine.

2. 2

   Place a saucepan with water over the fire, add butter, and when it boils, add flour.

3. 3

   Stir and cook until it forms a smooth paste.

4. 4

   When cold, mix the chicken meat and paste, pound fine, and add the yolks and whole egg.

5. 5

   Place in a cool place until needed.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 251. The excerpt below is the record exactly as published.

Chicken Forcemeat. — Remove the breasts from 2 fine plump chickens weighing each about 3Vt pounds; free them from the 374 POULTRY. skin and chop fine ; add Vs pound fine-chopped suet, 2 even table* spoonfuls salt, 1 teaspoonf ul nutmeg. Place a saucepan with Vs V^^^ of water over the fire ; add 1 ounce butter ; as soon as it boils add Ys pint of flour ; stir and cook till it has formed into a smooth paste, and loosens itself from bottom of saucepan, then set aside. When cold put the chicken meat and the paste in a wooden chopping bowl ; mix together ; then take a potato masher and pound them fine, adding by degrees the yolks of 4 eggs and 1 whole egg

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