Forcemeat
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Use as a filling for rolled beefsteak.
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 27. The excerpt below is the record exactly as published.
forcemeat over it, season well with salt, pepper and grated nutmeg; roll up and sew with one or two stitches; make the butter smoking hot in the stewpan and fry the roll brown all round, but do not stick it with a fork; take it out, fry the flour brown, add stock and stir to the boil; when just off the boil put in the beef and lemon juice and simmer gently till quite tender, 11/2 to 2 hours. This dish must cook very slowly. Forcemeat. 3 oz. breadcrumbs. 1 oz. suet. 1 egg. Salt and pepper. 72 PORTLAND WOMAN'S EXCHANGE COOK BOOK Yi teaspoon grated lemon rind. 1 dessertspoon chopped parsley. Yl teaspoon chopped thyme. J4 teaspoon grated nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.