Forcemeat

Ingredients

• a pound of fresh pork
• two ounces of fine bread-crumbs
• a tea-spoonful of salt
• half ditto of pepper
• ditto of dried and rubbed sage
• a tea-cupful of good gravy
• one pound of Australian mince

Method

1. 1

   Cut pork into thin slices.

2. 2

   Mix bread-crumbs with salt, pepper, and sage.

3. 3

   Pour gravy over the meat, mix thoroughly with seasoning, and add Australian mince.

4. 4

   Use as required.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1989. The excerpt below is the record exactly as published.

Forcemeat. Soak a pound of bread in milk ; beat it up smooth with half a pound of forcemeat, thg yolks of two eggs, and seasoning if required. When ready to laake, stir in the whites of the eggs beaten well. Bake in a greased pie-dish half an hour. 15. Forcemeat. Cut a pound of fresh pork into tliin slices. Jlix two ounces of fine bread-crumbs with a tea-spoonful of salt, half ditto of pepper, and ditto of dried and rubbed sage ; poiu- over the meat a tea-cupful of good gravy made from Australian meat. When you have thoroughly mixed the pork and the seasoning, add one j)ound of Australian mince

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