Forcemeat with Jelly

Ingredients

• 1 calf's liver
• half a pound of ham
• 2 hard-boiled eggs
• 1 cup of bread-crumbs
• 2 tablespoonfuls of butter
• parsley
• salt
• pepper

Method

1. 1

   Mix finely chopped calf's liver, ham, hard-boiled eggs, bread-crumbs, butter, parsley, salt, and pepper.

2. 2

   Bake in an oiled tin for half an hour.

3. 3

   When cold, slice it.

4. 4

   Line a mould with jelly, fill in layers with forcemeat, jelly, and rabbit slices.

5. 5

   Cover with melted jelly and set on ice.

6. 6

   Turn out and serve with mayonnaise dressing.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 41. The excerpt below is the record exactly as published.

2 hard-boiled eggs, i cup of bread- crumbs, 2 tablespoonfuls of butter, parsley, salt, pepper. Mix all this, finely chopped, and bake it a half hour in an oiled tin ; when cold, slice it. Line a mould with jelly, made as above, and fill in layers with forcemeat, jelly, and rabbit, cut in slices. Cover the top with jelly, — it must be melted in order to do it right, — and set on ice. Turn out and serve with mayonnaise dressing. VENISON (as cooked in Roumania). Lard a piece, about 4 pounds, of venison from the leg, and brown it, in butter or dripping, on 117 With a Saucepan over the Sea both sides. Add i cup of claret, i cup of con- somme, I stick of cinnamon, a spoonful of sugar, salt, and pepper, and some parsley. When cooked 1 hour, add 2 dozen large prunes which have been soaked overnight and drained ; then cook for 2 hours, closely covered, longer. Strain the sauce, arrange the prunes as a border, and pour the sauce over all. VENISON. (Hunter's recipe.) Butter a large sheet of clean paper, and sprinkle it with salt. Spread a paste of flour and water over a board, and wrap the saddle of venison in it, then cover it closely with the paper, tying it to keep it in place.. Put it in an earthen dish with y^ cup of butter and a glass of port wine, and baste it often while cooking, adding hot water if too dry. It ought to cook slowly, long enough to be tender. Ten minutes before serving, take off the paper and paste, sprinkle the meat with flour, and let it brown. Serve with a sauce of bread-crumbs called panada. PIG'S HARSLET. (English.) Wash and dry i pound of calf's liver, i pair of sweetbreads, ^ pound of fresh pork. Cut these into very thin slices, add salt, pepper, sage, and chopped onion. Arrange in layers, to form a ii8 With a Saucepan over the Sea loaf, and cover with a pig's membrane, — which any butcher can obtain, — and bake it, basting it often with butter. When it has cooked i J^ hours, dust it with bread-crumbs, and let it brown. Serve with a brown gravy, made of stock and flavored with sherry. HEAD CHEESE. (Nancy.) Boil the forehead, ears, and feet of a pig in i quart of water, until the meat will fall from the bones. Cut it into J^ inch squares, add salt and pepper, sage and sweet marjoram, and return to the broth and cook till it is thick, then take out the bones and strain it. Arrange the meat in a mould, and pour the jelly over it. When, cold, turn out and slice. PIGEON PIE. (England.) Cut 2 pigeons, after cleaning them, into four pieces, each ; cut into pieces i inch square y^ pound of beef tenderloin, season with salt, pepper, pars- ley, and chopped onion, arrange the meat in a dish, and cover with i cup of stock, then a layer of sliced hard-boiled eggs, and a layer of bacon. Sprinkle a little flour over each piece of meat before putting in. Add a tablespoonful of wal- nut catchup to the stock, and cover all with a thin puff paste, brushed with the yolk of an egg, 119 With a Saucepan over the Sea to glaze it. Bake in a good oven ij4 hours, serve hot or cold. BEEFSTEAK PIE. (England.) Cut 2 pounds of fine steak into thin strips, season, and dust with flour. Roll each strip, and arrange in a deep dish with two lamb's kidneys, cut up and parboiled, i dozen oysters, i onion chopped, parsley, thyme, a bayleaf, some bits of butter, and a cup of hot water. Cover with a layer of puff paste, gashing it in several places to allow steam to escape, and brushing it with yolk of egg. Bake 2 hours in a moderate oven, and serve very hot. VEAL AND HAM PIE. (Melton Mowbray, Leicestershire.) Pork pies are made here, and exactly like the following recipe, but they are not so palatable to Americans as the more delicate mixture of veal with the ham. Slice i^ pound of ham very thin, and cut a pounds of veal into strips, and cover it with boiling water, — setting the ham aside, — add the bones of the veal and some herbs, and cook i hour. Remove the meat, and return the bones to the broth, add- ing salt, pepper, a bayleaf, summer savory, thyme, parsley, a slice of onion, and a carrot. Boil this I20 With a Saucepan over the Sea slowly 2 hours, or until it equals j4 pint. Strain and set aside. Make some forcemeat of bread, herbs, and yolk of egg into 8 balls, and fill a dish with layers of ham, veal, and the balls around the sides. Add half of the broth, cover with paste as above, and bake i hour, making the lid artistic with cut leaves, yolk of egg being used over all. Do not touch the edges, or they^ will not rise. Leave a hole in middle, and, when baked, pour in the rest of the broth. Serve hot or cold. A very fine old dish. VEAL AND HAM PIE. (A more fancy recipe. ) Butter a dish, and fill it with layers of sliced veal seasoned with salt, pepper, and mace, cold ham, and sweetbreads, parboiled and sliced, adding I dozen truffles cut fine, and a cup of rich stock, and a lid of puflF paste. Bake 3 hours, pour a glass of sherry or claret or white wine through the hole, and serve hot or cold. VEAL LIVER PIE OR PATE. (Germany.) Parboil and mince finely i pound of calPs liver ; add 10 ounces of bacon. Mix well, adding salt, pepper, and nutmeg, i tablespoonful of parsley, I onion, chopped and fried ; then add the beaten yolks and the stiffly beaten whites of 2 eggs. Line 121 With a Saucepan over the Sea a mould with butter and bread-crumbs, fill it with this mixture, arrange on top a layer of boiled and sliced potatoes, dusted with salt, pepper, and but- ter. Bake for yi hour, and serve hot or cold, turned out on a dish or in the dish. NORMANDY PIE. Normandy is best known for its preparations of flounder or sole, although it is the birthplace of the very best cooks in the world, and is only rivalled in fame by the province of Gascony, in the south. Because the Pope used to hold court at Avignon, French people always declare that the environs of that town will be famous among epi- cures. For, as some one aptly says, the angels taught them how to cook. Bake a tall tart of pufF paste, lining a high mould with it, and turning it out very carefully. Make a ragout, or stew, of a large flounder, — or any firm white fish, — cutting it into pieces, baking it in a dish with butter, herbs, and white wine, only enough to cover it. Take out, add to the wine 12 oysters and 12 mushrooms, cooked in butter, and I dozen croutons, or crusts of bread, toasted, the size of a quarter, i cup of oyster juice, yolks of 2 eggs, beaten, with i cup of white broth, salt, and pepper. Let these cook together carefully, 122 With a Saucepan over the Sea then fill the pie with them, the crust having, of course, been kept warm. TOULOUSE PIE. Toulouse is celebrated for its cookery of sweet- breads. Make a tall tart or high pie, as in above recipe, and fill the crust with a mixture of 2 cups of white stock or Bechamel sauce, 6 button mush- rooms, 6 sliced truffles, 6 forcemeat balls made of chicken, bread-crumbs, herbs, and yolk of egg, add 2 sweetbreads, parboiled and cut into i inch squares. Heat these, all having been previously cooked together, and pour into the vol-au-vent or pie. BURGUNDY PIE. Chop fine the breasts and wings of two chickens, add I cup of bread-crumbs

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