Forcemeat of Pasty

Ingredients

• a pound of bacon
• a pound of lean pork
• two pounds of veal
• two ounces of butter
• a teaspoonful of white pepper
• a cupful of milk
• half a dozen eggs

Method

1. 1

   Lay the meats in slices in a stewpan with just enough water to keep from sticking.

2. 2

   Steam over a slow fire till tender, then mince finely.

3. 3

   Pour milk into the stewpan with the gravy, season, and stir in beaten eggs.

4. 4

   Mix well and place in a round form lined with paste.

5. 5

   Bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 532. The excerpt below is the record exactly as published.

Forcemeat of Pasty. — Take an equal weight of bacon and lean pork, a pound of each, and two poimds of veal. Lay them in slices in a stewpan, with just enough water to keep the meat from sticking to the bottom, two ounces of butter, a shi-ed onion, and a tea- spoonful of white pepper. Cover the lid closely, and steam over a slow fire till the meat is tender, then remove it to a dish to be minced veiy finely. Pour a cupful of milk into tfie stewpan with the gravy, and season with salt, pepper, a very little mace, and a few minced green herbs. Beat up half a dozen eggs

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