Forcemeat

Ingredients

• half a pound of veal or fowl
• four ounces of ham
• one teacupful of grated bread
• an egg
• a little nutmeg
• a little lemon
• a little white pepper

Method

1. 1

   Mince fine half a pound of veal or fowl previously cooked and four ounces of ham; add one teacupful of grated bread and moisten with an egg, season with a little nutmeg, lemon, and white pepper.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.

Forcemeats, &c. These preparations, whether in the form of stuffing, forcemeats, or balls, make a considerable part of good cooking by the flavour they impart to whatever dish they are added to if properly compounded. Exact rules for the quantities of which they are composed cannot easily be given, but the following remarks may be useful and practice will soon give the knowledge in mixing them to the taste. According to what is required, the following list should be selected from, taking care that the most pungent articles must not be used in such quantity as the others. No one flavour should predominate, and if several dishes are served at the same time, there should be a marked variety in the taste of the force- meat as well as in the gravies. It should be consistent enough to eat with a knife but not dry nor heavy. 54 COOKERY A LA MODE Forcemeat ingredients are : — Essential Accessory Cold fowl or veal. i Oysters. Scraped ham or tongue. Anchovy. Fat bacon. Tarragon. Beef suet. Savoury. Crumbs of bread. Pennyroyal. Parsley. Knotted marjoram. White pepper. Thyme. Salt. Basil. Nutmeg. Yolks of hard eggs. Yolk and white of eggs well beaten Garlic shalot. to bind the mixture. Chives and cloves. The first column contains the articles of which the forcemeat may be made without any striking flavour, and to those may be added some of the different ingredients from the second column to vary the taste. A good forcemeat is made as follows : — Mince fine half a pound of veal or fowl previously cooked and four ounces of ham ; add one teacupful of grated bread and moisten with an egg, season with a little nutmeg

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