Forcemeat of Chestnuts for Turkey

Ingredients

• a pound of fat, unsmoked bacon
• three-quarters of a pound of lean, undressed veal
• half a pound of them
• four ounces of fresh butter
• three ounces of grated breadcrumbs
• a pinch of grated lemon-rind
• a smaller one of powdered mace
• a little pepper
• a little salt
• a little cayenne
• the unbeaten yolks of three eggs

Method

1. 1

   Mince the bacon and veal, season, and pound until smooth.

2. 2

   Roast and peel the chestnuts, then pound them with butter, breadcrumbs, lemon-rind, mace, pepper, salt, and cayenne.

3. 3

   Bind with egg yolks.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2056. The excerpt below is the record exactly as published.

a pound of fat, unsmoked bacon and three-quarters of a pound of lean, undressed veal. Season the mince with salt, pepper, and grated nutmeg, and pound it in a mortar till smooth. Eoast and jjecl three dozen chestnuts, and put them into the body of the bird with the forcemeat. Or roast a pint of chestnuts gently, and peel them ; weigh them, and simmer half a pound of them for twenty minutes in as much veal gravy as will cover them. Drain them, and let them cool, then pound them in a mortar with four ounces of fresh butter, three ounces of grated bread- crumbs, a pinch of grated lemon-rind, a smaller one of powdered mace, and a little pepper, salt, and caji^enne. Bind the mixture together with the unbeaten yolks of three eggs

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