Forcemeat

Ingredients

• the veal
• the bacon
• the bread panada
• pepper
• salt
• thyme
• parsley
• beaten egg
• grated lemon rind

Method

1. 1

   Wipe and trim the veal, cut it in pieces and mince it along with the bacon.

2. 2

   Add the chopped meat to the bread panada, season with pepper, salt, thyme, and parsley, and moisten with beaten egg.

3. 3

   Optionally, add grated lemon rind.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 497. The excerpt below is the record exactly as published.

the veal, cut it in pieces and put it through a mincing machine along with the bacon. Add the chopped meat to the bread panada, season with pepper, salt, thyme, and parsley, and moisten with beaten egg. A little grated lemon rind may be added if wished. This forcemeat may be used for stuffing poultry and other birds, &c., also for making forcemeat balls. 1283. Walnut Stuffing Make in the same way as Potato Stuffing (Re- cipe 1277), omitting the onion and adding 4 to 6 oz. shelled walnuts finely chopped. This stuffing is very good in ducks and rabbits. 1284. Whiting Farce (Farce Mousseline) J lb. whiting. | Seasoning. | white of egg. | 2 tab. -sps. double cream This is a very fine and delicate farce, suitable for fish entries. Weigh the flesh of the whiting free from skin and bone. Put it into a mortar and pound it well with the white of egg and seasoning to taste of pepper, salt, and a pinch of spice. Then rub this through a fine sieve and put it into a small saucepan or basin. Stand the saucepan in a tin with a little broken ice round it and mix the puree well with a wooden spoon, adding the cream, slightly beaten, by degrees. Not more than a tea- spoonful of cream must be added at a time, and the mixture must be well beaten to make it light. Before using the farce it will be as well to test a small piece in boiling water or stock. If after 2 or 3 minutes’ cooking it is of a nice con- sistency, the farce may be used as it is, but if too hard, add more cream, or if too soft, a little more white of egg. PART II BALLS, DUMPLINGS, AND QUEN- ELLES FOR GARNISH 1285. Bread Dumplings 1 tea- cupful bread- crumbs. 1 oz. butter. 1 egg. A pinch of nutmeg. A pinch of sugar. Pepper. Salt. Put the butter into a basin and beat it to a cream. Add the egg and seasoning and then the bread- crumbs by degrees. Stir well together and then set the mixture aside in a cool place for an hour at least. Form it into small balls the size of a marble and boil in soup for 10 minutes. 1286. Cheese Balls or Quenelles for Soup \ tea- cupful bread- | Salt. Pepper. crumbs. Beaten egg. 1 oz. grated cheese. I Use rather soft cheese for these. Mix it with the bread-crumbs, season with pepper and salt and bind all together with a little beaten egg. Then form into very small balls, using a little flour, dip them into beaten egg and drop into boiling stock or water. Cook about 3 minutes, lift them out with a draining spoon and they are ready for serving in soup. Note. — These may be made quenelle-shaped if preferred. 310 COOKERY FOR EVERY HOUSEHOLD 1287. Egg Balls 3 hard-boiled yolks. I Salt. Cayenne. Raw yolk of egg. | A little flour. Pound the hard-boiled yolks in a mortar with seasoning and enough raw yolk to form a smooth paste. Put the mixture on a floured board, and divide it into small portions. Roll these into balls with a little flour and poach them very carefully for 3 or 4 minutes in salted water. Lift out with a draining spoon and serve in soup, or as a garnish for fish, &c. These balls may also be fried a golden brown, in which case it would be better to give them an extra coating of white of egg and flour before putting them in the fat. Notes. — Sometimes the whole hard-boiled egg is used for making these balls. The mixture should then be sieved in order to make it perfectly smooth. A little grated Parmesan cheese may be added. 3 table-sps. crumbs. 1 table-sp.chopped suet. 1 tea-sp. chopped parsley £ tea-sp. mixed herbs. A little grated lemon rind

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