Forcemeat for Pigeon

Ingredients

• 2 or 3 pigeon livers
• 3 table-sps. bread-crumbs
• 2 oz. fat bacon
• 1 tea-sp.chopped shallot
• Pepper
• Salt
• A pinch of nutmeg
• 1 yolk of egg

Method

1. 1

   Parboil the livers and chop finely.

2. 2

   Mix with chopped bacon, shallot, and bread-crumbs.

3. 3

   Season with pepper, salt, and nutmeg, and bind with the yolk of egg and a little stock or milk if necessary.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 496. The excerpt below is the record exactly as published.

2 or 3 pigeon livers. 3 table-sps. bread- crumbs. 2 oz. fat bacon. 1276. Forcemeat for Pigeon 1 tea-sp.chopped shallot Pepper. Salt. A pinch of nutmeg. 1 yolk of egg. Parboil the livers and chop them finely. Mix them with the bacon, also chopped, the shallot and bread-crumbs. Season to taste with pepper, salt, and a pinch of nutmeg, and bind together with the yolk of egg and a little stock or milk if necessary. 1277. Potato Stuffing Pepper. Salt. 1 egg or 2 table- Bps. cream. 1 lb. cooked potatoes. 2 oz. butter or dripping. 1 Spanish onion. The potatoes should be dry and mealy. Mash them up with a fork or rub them through a sieve. Melt the dripping or butter in a saucepan, put in the onion finely chopped and cook it 5 or 10 minutes. Then add it to the potato, season well and add the egg well beaten, or the cream. Mix all together. The egg or cream may be omitted if a plainer stuffing is wished. Sometimes a little powdered sage or other herb is added. 1278. 2 large Spanish onions. I lb. bread-crumbs. 1 tea-sp. powdered sage. 1 oz. butter. Sage and Onion Stuffing Salt. Pepper. A pinch of nutmeg. A pinch of castor sugar. Peel the onions and cut them in thick slices. Put them into a saucepan, sprinkle them well with salt and cover with hot water. Bring to the boil, cook 5 minutes and strain off this water. Cover again with hot water and boil slowly for i hour, or until the onions are half cooked. Then drain, press the onions as dry as possible and chop them finely. Put them into a basin with the bread-crumbs and add the sage finely powdered, seasoning, and the butter melted. Mix together and use as directed, FORCEMEATS AND GARNISHES 309 Note. — This stuffing is used principally for roast goose, roast duck, and roast pork. If fresh sage is used, the leaves must be boiled a few minutes, then dried and chopped finely. 1279. Sausage Stuffing \ lb. sausage meat. | lb. stale bread. A little hot milk or water. 2 table- sps. chopped onion. 1 oz. butter or dripping. Seasoning. 1 dessert- sp. chopped parsley. 1 egg- Soak the bread in the milk or water until soft, and then squeeze it as dry as possible. Melt the butter or dripping in a small saucepan, put in the chopped onion and cook it 5 or 10 minutes without browning. Then mix all the ingredients together, binding with the egg well beaten. The onion and butter may be omitted. 1280, 1 oz. butter. 2 or 3 tomatoes. 1 dessert-sp. chopped onion. Tomato Stuffing 1 cupful bread-crumbs. 1 egg and 1 yolk. Salt. Pepper. Melt the butter in a saucepan, put in the onion and cook it a few minutes without browning. Remove the skins from the tomatoes and cut them in small pieces. Add them to the butter and onion in the saucepan, cook all together for 10 minutes, then allow the mixture to cool. Mix in the bread-crumbs with the whole egg and yolk beaten together. Season with pepper and salt and the stuffing is ready to use. 1281. Veal or Herb Forcemeat, 1 1 lb. bread-crumbs. 2 table-sps. chopped suet. 1 dessert-sp. chopped parsley. Grated rind | lemon. 1 or 2 oz. chopped ham. \ tea-sp. powdered herbs. Salt. Pepper. Egg or milk. Put the bread-crumbs into a basin, add the suet very finely chopped, the chopped parsley and ham, grated lemon rind and herbs very finely powdered. Mix well together, season with pepper and salt, and bind with a little beaten egg or milk. The ham is sometimes omitted, and 2 table- spoonfuls of melted butter may be used instead of the suet. 1282. Veal Forcemeat. 2 \ lb. lean veal. 2 oz. fat bacon

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