Forcemeat

Ingredients

• a cupful of the crumb of bread
• a tablespoonful of chopped parsley
• a teaspoonful of salt
• a teaspoonful of thyme
• a teaspoonful of onion juice
• a quarter teaspoonful of pepper
• a little ham or tongue
• some dice of larding-pork and truffle

Method

1. 1

   Chop meat finely, add bread crumbs, parsley, salt, thyme, onion juice, and pepper.

2. 2

   Moisten with stock and mix well.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 39. The excerpt below is the record exactly as published.

FORCEMEAT Chop very fine the meat of a fowl, or use veal or pork or a mixture of them both. Add to the meat a cupful of the 102 LUNCHEONS crumb of bread, a tablespoonfnl of chopped parsley, a tea- spoonfiil each of salt, thyme, and onion juice, and a quarter teaspoonful of pepper; a little ham or tongue, some dice of larding-pork and truffle improve the forcemeat, but are not essential when the chicken is to be served hot. Moisten the whole with stock and mix it well. SAUCES WHITE SAUCE Put a tablespoonful of butter in a saucepan ; when it bub- bles add a tablespoonful of flour and cook them together for a few minutes, but do not let them brown. Remove from the fire and add a cupful of milk, very slowly so as to keep it smooth; stir all the time. Add a half teaspoonful of salt and a saltspoonful of pepper. Return it to the fire and cook until it is thickened to a creamy consistency. The sauce is richer if half stock and half milk are used. It is also improved for some uses by adding the yolks of one or two eggs. If yolks are used they are stirred in after the sauce is taken from the fire, as it is still hot enough to cook the egg suffi- ciently. (See Sauces, "Century Cook Book," pages 275- 277.) BEOWN SAUCE This is made in the same way and with the same propor- tions as the white sauce, but the butter with a few drops of onion juice in it is browned before the flour is added. The flour is also allowed to brown. It is then diluted with stock instead of milk. MEATS 103 SUPREME SAUCE For Chicken Breasts, Sweetbreads, Croquettes, etc. Put a tablespoouful of butter in a saucepan ; when it is hot add a tablespoonful of flour and let it cook a few min- utes \vithout coloring, then add slowly a cupful of chicken or veal stock, half a teaspoonf ul of sal

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