Forcemeat for Turkey
From Cassell's dictionary of cookery, 1892
Serves 6
Time: twenty minutes to prepare.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2055. The excerpt below is the record exactly as published.
four ounces of beef suet or beef marrow ; add four ounces of finely-grated bread-crumbs, a quarter of an ounce of mixed savoury herbs, of which two-thirds should be parsley and the remainder sweet marjoram or lemon thyme, a quarter of an ounce of fresh lemon-rind finely grated, and a little nutmeg, pepper, salt, and cajeTine. Mix these ingredients thoroughly, and bind them together with the yolks and white of two eggs. A large turkey will require double the quantity of forcemeat which the above ingredients will make, and many cooks use equal weights of sausage-meat and force- meat well mixed together. Or shred finely four ounces of beef suet, and add four ounces of grated bread-crumbs, four ounces of lean undressed veal, a quarter of an ounce of chopped parsley, a pinch of powdered thyme, a shallot finely minced, and a little pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.