French Forcemeat

Ingredients

• six ounces of veal free from fat and skin
• two ounces of butter
• a large teaspoonful of parsley finely minced
• half as much thyme
• salt
• grated lemon-rind
• little nutmeg
• little cayenne
• little mace
• two ounces of bread-crumbs
• one and a half ounces of fresh butter
• yolks of two small eggs

Method

1. 1

   Stew veal with butter, parsley, thyme, salt, and spices.

2. 2

   Remove veal, add breadcrumbs to gravy, stir until dry, then mix with veal and butter.

3. 3

   Set aside to cool.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 164. The excerpt below is the record exactly as published.

FRENCH FORCEMEAT. Take six ounces of veal free from fat and skin, cut it into dice and put it into a saucepan with two ounces of butter, a large teaspoonful of parsley finely minced, half as much thyme, salt, and grated lemon- rind, and a sufficient seasoning of nutmeg, cayenne, and mace, to flavour it pleasantly. Stew these very gently from twelve to fifteen minutes, then lift out the veal and put into the saucepan two ounces of bread-crumbs; let them simmer until they have absorbed the gravy yielded by the meat ; keep them stirred until they are as dry as possible ; beat the yolk of an egg to them while they are hot, and set them aside to cool. Mince and pound the real, add the bread to it as soon as it is cold, beat them well together, with an ounce and a half of fresh butter, and two of the finest bacon, quite freed from rust, and scraped clear of skin and fibre; put to them the yolks of two small eggs and mix them well ; then take the forcemeat from the mortar, and set it in a very cool place until it is wanted for use. Yeal, 6 oz. ; butter, 2 oz. ; minced parsley, 1 teaspoonful ; thyme, salt, and lemon-peel, each \ teaspoonful ; little nutmeg

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