Force-meat of Beef

Ingredients

• One pound of lean beef
• the same of suet
• add a small cup of very fine bread crumbs
• half a teaspoon of sweet marjoram
• the same of sweet basil
• a tablespoonful of chopped parsley
• and three beaten eggs

Method

1. 1

   Chop and pound beef and suet, mix with bread crumbs and seasonings.

2. 2

   Pound together until thoroughly incorporated.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 53. The excerpt below is the record exactly as published.

a tablespoonfol of chopped parsley ; mix all together lightly with a fork ; then add the whites of the eggs beaten to a stiff froth ; mix all well together ; flour your hands, and form the mixture into round balls, flatter them until they are half an CROQUETTES, OMELETTES, *«• 111 imdi diiok, and brown them on both sides in boiling lard \ serre on a shallow dish. *yeal Croquettes. Boil a oalf s head until you can remove the bones, whioh will be in a little over two hours ; tie up the brains in a clean cloth, and boil them with the head for half an hour ; when the head is done, remove all the meat from the bones, and chop it as fine as possible ; grate a pint of bread crumbs, stir them through the meat; season with salt, black and cayenne pepper, a table- spoon heaping full of chopped parsley, a piece of onion the size of a nutmeg chopped very fine, and a saltspoonful of grated nutmeg ; stir all well together ; mash the brains and add to the meat; then add three beaten eggs, and moisten with some of the broth the head was boiled in, until of a consistence t<9 mould into croquettes ; form them in a wine-glass, roll in cracker dust, and boil in lard until a nice brown. * Force-meat of Teal Chop as fine as possible one pound oi lean veal, eight ounces of beef-suet, add four ounces of very fine bread cri^mbs, and mix all well together ; season with half a teaspoon of salt, half as much black pepper as salt, aud a little grated nutmeg ; chop very fine a piece of onion as large as a nutmeg and a tablespoon- ful of parsley, stir in until well incorporated, then add three Deaten eggs, and mix them well in ; pound all in a mortar for ten minutes. You may add a saltspoonful of grated lemon-peel. * Force-meat of Beef. One pound of lean beef, the same of suet ; chop them verj fine and pound them in a mortar, first separately, then together ; add a small cup of very fine bread crumbs, half a teaspoon of sweet marjoram, the same of sweet basil, a little thyme, a table- spoonAil of chopped parsley, pepper and salt, and three beaten eggs

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