Forcemeat

Ingredients

• Four ounces of Bread-crumbs
• An Onion as large as a hazel-nut
• A dessertspoonful of chopped Parsley
• A teaspoonful of Flour
• One ounce of Butter
• The white of one Egg
• Half a saltspoonful of grated Lemon rind
• Half a teacupful of Milk
• A very little Nutmeg
• Pepper

Method

1. 1

   Put the bread-crumbs in a bowl.

2. 2

   Slice the onion very thin, mince it very fine; add it to the bread-crumbs with the parsley, lemon rind, nutmeg, flour, and pepper.

3. 3

   Make the milk hot and add the butter, and when it has melted pour it over the bread-crumbs.

4. 4

   Beat the white of egg slightly and add it to the other ingredients.

5. 5

   Stir well, and taste to see whether it is sufficiently seasoned; if not, add more seasoning.

6. 6

   The mixture will now be ready for use.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 27. The excerpt below is the record exactly as published.

Forcemeat. Ingredients . Four ounces of Bread-crumbs. An Onion as large as a hazel-nut. A dessertspoonful of chopped Parsley. A teaspoonful of Flour. One ounce of Butter The white of one Egg. Half a saltspoonful of grated Lemon rind. Half a teacupful of Milk. A very little Nutmeg. Pepper

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