Forcemeat of Onion

Ingredients

• an onion

Method

1. 1

   Scoop out the inside of the onion and fill with forcemeat.

2. 2

   Bake in the oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

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. A richer and better forcemeat is made by the addition of ham, tongue, anchovy, or the minced flesh, without the beards, of a dozen oysters. I'ork sausage- meat is commonly used to stuff' the crop. 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, and salt. Mix these with two eggs to a paste. Make into balls. Fry in butter a rich brown. Garnish with fi'ied parsley. Forcemeat of Fish. — Clear away the skin and bone from tiu-bot, brill, or any sohd fish ; mince one pound of the flesh very fine. Stew an onion in butter, and when tender, pound it in a mortar with four ounces of butter, broken into bits. Add six ounces of bread; preWously soaked in milk and squeezed diy, a couple of eggs, which should be well beaten, pepper, salt, and nutmeg ; and when all is well mixed, stir in the fish, and make up into balls to be fried or boiled. Previous to mixing the fish with the other ingredients it should be passed through a wire sieve. Forcemeat of Game. — Clear the meat from the bones, and mince it with a quarter of a pound of fat bacon to each pound of game. Flavour with shallot, capers, lemon-peel, and a very few leaves of taiTagon, all of which should be minced very fine. Soak some bread, and press out all the moisture ; add it, with the yolks of three eggs. If the bacon be salt, be careful not to over-salt the forcemeat ; pepper to taste ; and stir in the frothed whites of eggs before using. Forcemeat of Liver. — To one pound of calf's liver allow a qiiarter of a pound of fat bacon ; chop tliem both separately. Stew in buttei-, but do not brown, a shallot, an onion, and. if liked, a small clove of garlic. Cover the stewpan until tender. Press out the moistm-e from some bread which has been soaked in water, and add it to the butter in the pan ; stir it to a stiff paste, adding more butter if re- quired. Eemove the paste to a mortar, and pound it with the chopped liver, &c., a couple of eggs beaten without the whites, a small quantity of allspice or nutmeg, pepper, and salt. WTien well pounded together, pass the force- meat through a wire sieve. Forcemeat of Mushroom.— Procure fresh mushrooms — young, just opened ones. Peel them, cut off the stems, and remove the browTi part. Dissolve two ounces of butter in a stowpan, and let them simmer very gently over a slow fire, with a slight flavouring of mace and cayenne. Spread them over a dish, placed in a slanting position to drain away the mois- tiu-e. "\\Tien cold, mince them, and add four ounces of fine bread-crumbs, a small seasoning of salt, cayenne, mace, and nutmeg, a piece of butter, and the yolks of a couple of eggs to bind. Throw in as much of the mushroom gravj' as will make the forcemeat of the proper consistency. It will be greatly improved if the whole mixture be pounded in a mortar. Make into balls, poach, and throw into soup ; or fry, and serve round a dish of roast fowls or minced veal. It is also good as a stuffing for boiled fowls, partridges, &c. Timer to stew in butter, seven minutes ; to poach balls, six minutes ; to fry, six or seven minutes. Forcemeat of Onion

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