Forcemeat of Chestnuts

Ingredients

• 6oz. into a stewpan
• a little veal stock or gravy
• 2oz. of breadcrumbs
• the yolks of two eggs
• a little grated nutmeg
• lemon-peel
• an equal bulk of butter or 3oz. of fat bacon

Method

1. 1

   Cut off the outer skin of ripe Chestnuts, boil for a few minutes, cool in cold water, drain, and weigh.

2. 2

   Cook 6oz. in a stewpan with veal stock for twenty minutes.

3. 3

   Pound in a mortar with butter or fat bacon, add nutmeg, lemon-peel, breadcrumbs, and yolks of eggs.

4. 4

   Form into balls or cakes, dip in flour, and boil in stock or water for a quarter of an hour.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 313. The excerpt below is the record exactly as published.

Forcemeat of Chestnuts. — Take some sound ripe Chestnuts, cut off the outer hard skin, and put them into boiling- water for a few minutes to remove the thin skin ; take them out, and throw them into cold water, so as to preserve their colour, then drain and weigh them. Put 6oz. into a stewpan, and cook them for twenty minutes with a little veal stock or gravy. Let them g-et cold, then pound them in a mortar with an equal bulk of butter or 3oz. of fat bacon, add a little grated nutmeg, lemon-peel, 2oz. of breadcrumbs, and salt, with the yolks of two eggs

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