Good Common Forcemeat for Roast Veal, Turkeys, etc.

Ingredients

• four ounces of the inside of a stale loaf
• a quarter of an ounce of lemon-rind
• the same quantity of savoury herbs
• a half teaspoonful of salt
• as much common pepper or cayenne as will season
• two ounces of good butter
• the unbeaten yolk of one egg

Method

1. 1

   Grate the stale loaf into fine crumbs and mix with lemon rind, minced herbs, nutmeg, salt, and pepper.

2. 2

   Add butter in small bits and the yolk of the egg, then work together until smoothly mixed.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 159. The excerpt below is the record exactly as published.

GOOD COMMON FORCEMEAT, FOR ROAST YEAL, TURKEYS, &C. Grate very lightly into exceedingly fine crumbs, four ounces of the inside of a stale loaf, and mix thoroughly with it, a quarter of an ounce of lemon-rind pared as thin as possible, and minced extremely small; the same quantity of savoury herbs, of which two-thirds should be parsley, and one-third thyme, likewise finely minced, a little grated nutmeg, a half teaspoonful of salt, and as much common pepper or cayenne as will season the forcemeat sufficiently. Break into these, two ounces of good butter in very small bits, add the unbeaten yolk of one egg

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