Force-meat for Meat Pies or Ragouts

Name: Force-meat for Meat Pies or Ragouts
Yield: 3 servings
Ingredients: Take ½ lb. of ham; the same of cold veal; and of beef suet; a chive or two; some parsley; cayenne; salt; and a very little lemon-peel; with half a pint of bread-crumbs

From Harper's cook book encyclopædia, 1902

Serves 3

Time, about one hour to prepare.

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 172. The excerpt below is the record exactly as published.

salt. When well pounded together, pass the force- meat through a wire sieve. Meat Pies or Ragouts, Force-meat for. — Take % lb. of ham, the same of cold veal and of beef suet, a chive or two, some parsley, cayenne, salt, and a very little lemon - peel , with half a pint of bread-crumbs

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