Forcemeat for Turkeys

Ingredients

• equal quantities of lean veal
• and pork
• half a pound of bread panada
• the same of warmed butter
• a little nutmeg
• salt
• pepper
• half an ounce of morsels
• three beaten eggs

Method

1. 1

   Mince veal and pork, mix with sweetbread, bread panada, and warmed butter.

2. 2

   Flavour with nutmeg, salt, and pepper, bind with beaten eggs.

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 Turkeys.— Take equal quantities of lean veal and pork, and mince them finely together ; also cut into pieces a parboiled veal sweetbread, and mix with about three-quarters of a pound of each of the former meats. Add half a pound of bread panada, and the same of wanned butter. Flavour with a little nutmeg, salt, ])ei)per, and half an ounce of FOR (219) POU morsels, minced small. Bind with thieo beaten oggs, and fill both crop and body. Forcemsat of Beef. — Take cold mashed potato, some slices of beef minced tine, a few savoury herbs, pepper

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