Forcemeat for Turkey (Roast)
From Cassell's dictionary of cookery, 1892
Serves 1
Richer forcemeat can include ham, tongue, anchovy, or oysters.
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 531. The excerpt below is the record exactly as published.
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.