Common Suet Forcemeat
From Modern cookery, in all its branches, 1884
Serves 4
Half this quantity is sufficient for a small joint of veal.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 161. The excerpt below is the record exactly as published.
COMMON SUET FORCEMEAT. Beef suet is commonly used in the composition of this kind of forcemeat, but we think that veal-kidney suet, when it could be obtained, would have a better effect ; though the reader will easily comprehend that it is scarcely possible for us to have every variety of every receipt which we insert put to the test ; in some cases we are compelled merely to suggest what appear to us likely to be improve- ments. Strip carefully every morsel of skin from the suet, and mince it small.; to six ounces add eight of bread-crumbs, with the game proportion of herbs, spice, salt, and lemon-peel, as in the fore- going receipt, and a couple of whole eggs
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Cook this with the app: pantry check, scaling, and the assistant.