Game Force-meat of

Ingredients

• the meat of game
• Y b of fat bacon
• shallot
• capers
• lemon-peel
• leaves of tarragon
• some bread
• the yolks of three eggs

Method

1. 1

   Mince the game meat with bacon and flavor with shallot, capers, lemon-peel, and tarragon.

2. 2

   Soak the bread and press out moisture, then add it with egg yolks.

3. 3

   Season and stir in frothed egg whites before using.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 171. The excerpt below is the record exactly as published.

Game, Force-meat for. — Take the livers of the game and pound them with half their weight of beef suet and good, fat bacon mixed together; season with salt, pepper, and pow- dered cloves. Use a little of the meat of game if enough livers cannot be obtained ; moisten with cream, and bind with the yolks of two eggs. If the force-meat be required stiff, stew over a gentle fire, keeping it constantly stirred until the proper consistency is gained. Time to stew, about ten or twelve minutes. Game, Force-meat of. — Clear the meat from the bones and mince it with Y\ lb. of fat bacon to each pound of game. Flavor with shallot, capers, lemon-peel, and a very few leaves of tarragon, 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

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