Force-Meat for Game

Ingredients

• One pound of clear uncooked veal
• a quarter of a pound of fat pork
• one pound of boiled ham
• one quart of milk
• one pint of bread crumbs
• half a cupful of butter
• three table-spoonfuls of onion juice
• one table -spoonful of salt
• half a teaspoonful of pepper
• six mushrooms
• the yolks of four eggs
• a speck each of clove
• cinnamon
• mace
• nutmeg

Method

1. 1

   Chop the veal, pork, ham and mushrooms very fine, and, with a pestle, pound to a powder.

2. 2

   Cook the bread and milk together, stirring often, until the former is soft and smooth.

3. 3

   Set away to cool, first adding the butter and seasoning to it.

4. 4

   When cold, add to the powdered meat.

5. 5

   Mix thoroughly, and rub through a sieve.

6. 6

   Add the yolks of the eggs.

7. 7

   This force-meat is used for borders in which to serve hot entries of game.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 111. The excerpt below is the record exactly as published.

Force-Meat for Game. One pound of clear uncooked veal, a quarter of a pound of fat pork, one pound of boiled ham, one quart of milk, one pint of bread crumbs, half a cupful of butter, three table- spoonfuls of onion juice, one table -spoonful of salt, half a teaspoonful of pepper, six mushrooms, the yolks of four eggs, a speck each of clove, cinnamon, mace and nutmeg

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