Forcemeat

Ingredients

• Six eggs
• two ounces of butter
• half a pound of bread crumbs
• half an ounce of parsley
• half an ounce of beets
• quarter of an ounce of sweet leeks
• quarter of an ounce of sweet marjoram
• three table-spoonfuls of cream

Method

1. 1

   Boil four eggs hard; take out the yolks, and mash them with the butter, adding the herbs and bread crumbs; season with pepper, salt, and a little mace or nutmeg; then add the cream and two eggs, well beaten; melt some butter in a tin; put in the forcemeat, and roast it before the fire in a dutch oven, occasionally adding a little butter; when brown on one side, turn it over, and when sufficiently done, serve with brown sauce.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 46. The excerpt below is the record exactly as published.

Forcemeat. Six eggs, two ounces of butter, half a pound of bread crumbs, half an ounce of parsley, half an ounce of beets, quarter of an ounce of sweet leeks, quarter of an ounce of sweet marjoram, wnter savory, and lemon-thyme (mixed), and three table- spoonfuls of crea

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