Farce or Forcemeat for Raised Pies
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
For fowl, game, or rabbit pies, add the livers to the forcemeat.
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 9. The excerpt below is the record exactly as published.
FARCE OR FORCEMEAT FOR RAISED PIES. Take equal quantities of lean veal and fat bacon, some savory herbs, chopped parsley, truffles, shalots, and mushrooms. Scrape the bacon and also the veal to free it from the sinews, pound them together in a mortar, add the crumb of a French roll, season it with seasoning salt, spices, the savoury herbs, and parsley; pound the whole until it is well incorporated, add the yolks of raw eggs to bind it together
Cook this with the app: pantry check, scaling, and the assistant.