Forcemeat for Cold Pasties

Ingredients

• use a forcemeat of fowl—an old fowl will answer this purpose
• rub with it three ounces of butter
• half a pound of bread
• Bind with four yolks of eggs
• flavouring of nutmeg and salt
• a little ham, cut into thin slices

Method

1. 1

   Strip off the skin and clear the flesh from the bones.

2. 2

   Pound the flesh, soak bread in milk, squeeze dry, and rub with butter.

3. 3

   Add meat, season, bind with egg yolks, and form into balls.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 529. The excerpt below is the record exactly as published.

Forcemeat for Cold Pasties.— Foi savoury pasties, to be eaten cold, use a force- meat of fowl— an old fowl will answer this purpose. Strip off the skin, and clear the flesh from the bones ; pound the flesh in a mortar ; soak some white bread in milk, squeeze it drj^ FOR (218) FOR and rub with it throe ounces of hutter, in the proportion of half a pound of bread to this quantity ; add the meat, with a flavouring of nutmeg and salt. Bind with four yolks of eggs, and make up into balls for pasties or soups. A little ham, cut into thin slices

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