Force Meat

Ingredients

• two ounces of sweet drippings or butter
• half an ounce of chopped parsley
• about four ounces of chopped onion
• one level tablespoonful of powdered sage
• one level tablespoonful of thyme
• one level tablespoonful of salt
• a level teaspoonful of pepper
• half a pound of dry bread
• the yolks of two eggs
• half a pint of boiling milk or water

Method

1. 1

   Fry drippings or butter with parsley and onion.

2. 2

   Season with sage, thyme, salt, and pepper.

3. 3

   Soak bread in water, wring dry, and add to the mixture.

4. 4

   Stir until hot, then add fried liver, egg yolks, and boiling milk or water.

5. 5

   Use as dressing for poultry or pork.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 444. The excerpt below is the record exactly as published.

FORCE MEAT. Fry together two ounces of sweet drippings or butter, half an ounce of chopped parsley, and about four ounces of chopped onion ; season with one level tablespoonful each of powdered sage, thyme and salt, and a level teaspoonful of pepper. Soak half a pound of dry bread in tepid water for five minutes, then wring it dry in a towel ; add it to the onion and herbs ; stir it until it is scalding hot, add the fried liver, the yolks of two eggs, and half a pint of boiling milk or water

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