To Make a Good Forcemeat
From The universal cookery book, 1887
None
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 10. The excerpt below is the record exactly as published.
TO MAKE A GOOD FORCEMEAT. 21 (previously dissolved in a quarter of a tumbler of cold water). Make some veal forcemeat, without suet, roll in small balls, and drop into boiling water ; they will cook in seven minutes. Decorate a mould with the balls and rings of lemon, mix the strained liquor with the pounded fish, and, when nearly cold, pour into the mould. Hard-boiled eggs may be added. Cod or any remains of cold fish can be made over in this way. To Make a Good Forcemeat. Chop a slice of lean veal and a slice of boiled ham . together, add a bay-leaf crumbled fine, a little sweet basil
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