Tomato Forcemeat

Ingredients

• 2 ounces butter
• 1/2 cupful fine-chopped onion
• 1 can of tomatoes
• 1 teaspoonful salt
• 1/2 teaspoonful pepper
• 1 tablespoonful sugar
• 4 ounces stale bread
• 1 egg
• 4 ounces sausage meat

Method

1. 1

   Melt butter in a saucepan, add onion, cook for 5 minutes without browning.

2. 2

   Drain liquid from tomatoes, add tomatoes to onion, season with salt, pepper, and sugar, cook for 15 minutes.

3. 3

   Cool.

4. 4

   Rub stale bread into crumbs, dry in the oven for 10 minutes.

5. 5

   When cold, mix with tomatoes, egg, and sausage meat for stuffing fish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 53. The excerpt below is the record exactly as published.

Tomato Forcemeat • — Melt 2 oances batter in a saacepan, add Vt cupful fine-chopped onion, cook 5 minutes without browning ; drain off the liquid from 1 can of tomatoes, add the tomatoes to the onion ; season with 1 teaspoonful salt, Ys teaspoonf ul pepper, 1 tablespoonful sugar, cook fifteen minutes ; remove and set aside to cool. Bub 4 ounces stale bread without the crust into crumbs, put it on a tin pan, set it for 10 minutes in the oven to dry ; then re- move, and when cold mix it with the tomatoes, 1 egg, and 4 ounces sausage meat, and use for stuffing fish. Game Forcemeat. — Place 4 ounces fine-cut larding pork in a saucepan over the fire, fry a few minutes ; then add Ys pound fine- cut game meat, either of venison, the fillet of hare, rabbits, par- tridges, or prairie hens ; add 1 gill of fine-chopped onion, a bouquet, Ys teaspoonful salt, Y4 teaspoonful pepper, and Yb teaspoonful nut- meg ; stir frequently, and cook 10 minutes ; then remove. When cold, add 4 ounces raw game meat, remove the bouquet, chop all the ingredients very fine. Boil Yt cupful water with 1 teaspoonful batter in a small saucepan ; add Yt cupful flour, stir and cook till it forms a paste ; then remove ; add it to the forcemeat, with 1 whole egg and two yolks, pound the whole very fine, imd, if necessary, add more salt or pepper. Fine Chicken Forcemeat.— See Ghickbit. Lobster Forcemeat. — See Lobsteb. Crab Forcemeat.— See Cbab. Clam Forcemeat.— See Clams. Forcemeat for Boned Capon or Squabs.— Put 1 pound lean veal and Ys pound lean fresh pork through the meat machine ; add 6 ounces butter, 12 ounces pate auz choux, 8 yolks, salt, pepper, a little nutmeg, 3 fine cut truffles, 2 ounces shredded pis- tachio nuts, and 1 cupful fine herb. Pound all together and use. FOBCEMEAT BALTiS, QTTENELLES, AlID DUMPLDraS. Beef Forcemeat Balls. — Chop fine or grind in a meat grind- er Yt pound lean beef, season with 1 even teaspoonf ul salt, Yt tea- spoonful pepper,

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