Meat Porcupine

Ingredients

• some lean cooked veal, chicken, or lamb
• one-fourth its amount of cracker or bread crumbs or mashed potato
• a small quantity of chopped bacon
• season highly with salt
• pepper
• cayenne
• lemon-juice
• moisten with beaten egg
• stock or water enough to shape it

Method

1. 1

   Chop fine the meat and mix with crumbs or potato and bacon.

2. 2

   Season with salt, pepper, cayenne, and lemon juice.

3. 3

   Moisten with beaten egg and stock or water to shape.

4. 4

   Mold into an oval loaf, place in a greased pan, and insert strips of bacon into the loaf.

5. 5

   Bake until brown.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 22. The excerpt below is the record exactly as published.

MEAT PORCUPINE. and salt the latter, and fry them with the meat in a pan in a quarter-pound of sweet butter ; when fully done, add to the pan in which the ingredients are fried, half a gill of fresh catsup, and serve your dish up to the dinner-table with mashed potatoes. — Godey ’ s Lady ' s Book. {By per .) Meat Porcupine. Chop fine some lean cooked veal, chicken , or lamb ; and one-fourth its amount of cracker or bread crumbs or mashed potato , and a small quantity of chopped bacon ; season highly with salt, pepper, cayenne, and lemon-juice ; moisten with beaten egg and stock or water enough to shape it

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