Forcemeat for Raised and Other Cold Pies
From Modern cookery, in all its branches, 1884
Serves 8
Mushrooms or truffles can be added for better flavor.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 166. The excerpt below is the record exactly as published.
FORCEMEAT FOR RAISED AND OTHER COLD PIES. The very finest sausage-meat highly seasoned, and made with an equal proportion, of fat and lean, is an exceedingly good forcemeat for veal, chicken, rabbit, and some few other pies ; savoury herbs minced small may be added to heighten its flavour if it be intended for immediate eating ; but it will not then remain good quite so long, unless they should havo been previously dried. To prevent its being too dry, two or three spoonsful of cold water should be mixed with it before it is put into the pie. One pound of lean veal to one and a quarter of the pork-fat. is sometimes used, and smoothly pounded CHAP. VIII.] FORCEMEATS. 165 with a high seasoning of spices, herbs, and eschalots, or garlic ; but we cannot recommend the introduction of these last into pies unless they are especially ordered : mushrooms or truffles may be mixed with any kind of forcemeat with far better effect. Equal parts of veal and fat bacon, will also make a good forcemeat for pies, if chopped finely, and well spiced. Sausage-meat, well seasoned. Or: veal, 1 lb.; pork-fat, 1£ lb ; salt, 1 oz. ; pepper, £ to £ oz. ; fine herbs, spice, &c.
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Cook this with the app: pantry check, scaling, and the assistant.