Forcemeat
From Cookery book and general axioms for plain cookery, 1890
A little grated lemon rind is an improvement, but all seasonings should be added most carefully; merely a suspicion of them is required, not a strong flavour.
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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 39. The excerpt below is the record exactly as published.
Forcemeat. Method : — Cut the meat into slices about \ inch thick and 4 inches long, beat them flat with a chopper or rolling pin dipped in water, and if there are any trimmings from the meat 89 chop them finely, and mix them with the forcemeat. Put a little piece of forcemeat on the end of each slice of beef, roll them up and tie each one with cotton. Place them upiight in a stewpan, pour the boiling gravy over, cover closely, and sim- mer gently 1 hour, or until quite tender j then take the olives out, remove the cotton, and arrange them on a hot dish j thicken the gravy with the flour, stir until it boils, let it boil 3 or 4 minutes, season to taste, colour with a little browning, and strain it over them. N.B. — Slices of cold meat may be used, but cook h hour only. FORCEMEAT. Ingredients : — 3 oz. bread crumbs or scraps of stale bread. 1 oz. dripping or beef marrow, or butter. 1 tablespoonful chopped parsley. £ teaspoonful mixed herbs. A little milk. A very little nutmeg. Salt and pepper
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