Meat Porcupine

Ingredients

• lib. of raw pork
• lib. of beef
• chopped shallot
• salt and pepper to taste
• oz. of gelatine
• a large piece of butter

Method

1. 1

   Finely mince pork and beef, season with shallot, salt, pepper, and nutmeg.

2. 2

   Mix with dissolved gelatine, form into an oval shape, lard thickly.

3. 3

   Heat butter in a stewpan, cook the meat until browned on all sides.

4. 4

   Drain and serve with hot rich brown gravy.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 486. The excerpt below is the record exactly as published.

Meat Porcupine. — Finely mince lib. of raw pork, fat and lean in equal quantities, and lib. of beef. When very fine, season the mince with chopped shallot, salt and popper to taste, and a small quantity of grated nutmeg ; next mix with the mince ^oz. of gelatine that lias been dissolved in a small quantity of boiling water, and leave until cool, forming it in a smooth oval shape. Lard the mince thickly to give it the appearance of a porcupine ; put a large piece of butter

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