Forcemeat for Pigeons

Ingredients

• two ounces of butter
• half a pound of grated bread-crumbs
• a little parsley minced fine
• lemon-peel
• nutmeg grated
• salt to taste
• pepper to taste
• two beaten eggs

Method

1. 1

   Stir butter until almost cream, blend with bread-crumbs, add parsley, lemon-peel, nutmeg, salt, and pepper.

2. 2

   Bind with beaten eggs.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 530. The excerpt below is the record exactly as published.

Forcemeat for Pigeons. — Stir two ounces of butter till it is almost a cream ; blend with it half a pound of grated bread-crumbs, add a little parsley minced fine, lemon-peel, and nutmeg grated, with salt and pepper to taste. Bind with t\\o beaten eggs. Probable cost, 6d. Forcemeat for Quenelles. — This forcemeat may be composed of chicken, veai, game, or fish. Scrape the meat from a couplt; of rabbits, or the lean meat from a knuckle of veal, pound it in a mortar, and jjass it through a wii'e sieve. Put back into the mortar three- quarters of a pound of meat, with half a pound of good butter, and the same of milk panada ; mix, and pound all together. Add to it a flavouring of i^epper, salt, nutmeg, and lemon- peel, both grated, and continue to pound while adding foui- or five well-beaten eggs. Much depends on the care employed in the prepara- tion of this forcemeat; it may be used as a stuffing, or moulded into quenelles. Forcemeat for Roast Pig.— ParboU a small onion, or two if the flavom- be liked. Chop them very fine, with about half an ounce of powdered sage, five or six ounces of bread- criunbs, and a quarter of a pound of good fresh butter. Flavour- higlily with cayenne peppei and salt. Bind with egg. Onions are not always used for this forcemeat ; they may be left out altogether. Forcemeat for Turkey (Roast).— Take of lean veal, or the flesh of an old fowl, a couple of ounces ; free it from skin and sinew. Pound it in a mortar, with two ounces of shred suet, the same of bread-crumbs, a dessert- spoonful of minced parsley, a large tea-spoonful of lemon-th}Tne, an onion, and the grated rind of half a lemon. Flavour delicately with pepper and salt, and pound and bind together with two beaten eggs

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