vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Forcemeat Pie
From Vegetarian cookery, 1891
Serves 2
It may be used either hot or cold.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 48. The excerpt below is the record exactly as published.
Forcemeat Pie. One ounce of beets, one ounce of pareley, half an ounce of leeks, half a pound of bread crumbs, two oimces of butter, five eggs, and one ounce of tapioca. Rub the butter, and a dessert-spoonful of flour, into the bread crumbs ; add the herbs (chopped), season with pepper, salt, and a little mace ; mix all together with two eggs well beaten ; roll it VEGETARIAN COOKERY. 83 into rather small balls, and lay them in a pie-dish ; steep the tapioca ten minutes in half a pint of water ; pour it over the balls ; add three eggs, boiled, and cut in small pieces ; cover with paste, and bake it. It may be used either hot or cold. No. 75. — Mushroom Pie. Mushrooms, potatoes, and two ounces of butter. Peel the mushrooms, and if rather large, cut them in pieces ; add about the same quantity of potatoes, pared and sliced ; put them in a pie-dish with the butter and a little Avater ; season with pepper and salt
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