Roll, Forced
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1591. The excerpt below is the record exactly as published.
Roll, Forced. — Take a rasped French roll, cut a lid off one end, and scoop out the crumb. Make a ragout or hash of pigeon, veal, beef, or sweetbreads, or anything else at hand; fill the roll with it while warm ; put on the top ; fasten it with a little white of egg; dip the roll in milk, .and fry in plenty of hot lard or ■butte
Cook this with the app: pantry check, scaling, and the assistant.