Tomato Forcemeat

Ingredients

• 2 ounces butter
• ½ cupful fine-chopped onion
• 1 can of tomatoes
• 1 teaspoonful salt
• ½ teaspoonful pepper
• 1 tablespoonful sugar

Method

1. 1

   Melt butter, add onion, cook for 5 minutes.

2. 2

   Drain liquid from tomatoes, add tomatoes to onion, season, and cook for 15 minutes.

3. 3

   Remove and cool.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 51. The excerpt below is the record exactly as published.

2 ounces butter in a saucepan, add 1 fine-phopped onion, Qook 5 )^ii^utes ; then add it tp the bfead ; season with 1 even temppopf yil salt, y^ eye^ tjoaspoonf ul pepper, Ya teaspoonful nutp^eg, y^ ^easpopnful thyme ^ add the fine-chopped giblets of 1 cjiipken, and 1 egg ; mi^ all tpget))e^ and juse for staff- ing cbickei^. Turkey giblets ^e prepared the same way, also pigeons ^nd game. Oyster Forcemeat* — One and a half cupful rolled soda crack- jers, 10 large oysters, chopped fine, Yt pint of oyster liquor, the yolk qi 1 egg, and 1 whole egg ; season with 1 even teaspoonful salt, '/, even teaspoonful pepper, 1 ounce butter, Ys tablespoonful fine- ph(^ped parsley ; mix aU together, and ^se for filling poultry wd fish. Gl|e9taat Forcemjeat. — Place a saucepan with 1 tablespoonful ^e-choppe4 onion and 2 ounces butter over the fire, cook 5 min- utes, without browning} 9d4 6 ounces fine-chopped fresh pork, from the loin ; add 12 fincrchopp^ mushrooms, 12 finely pounded peeked chestnuts, stir and cook 5 minutes longer ; remove from the fire; qp^on with 1 teaspoonful salt, y, teaspoonful pepper, and y. FOBCBMEAT. 75 pound whole-peeled and cooked chestnuts, 3 tablespoonf uls of bread crumbs, mix all together, and use for stuffing poultry. Another way is to boil 1 pound of peeled chestnuts in milk till tender, then pound them fine, and mix with 2 ounces butter, little salt and pep- per, and use for stuffing ; or mix with this pur6e 4 ounces sausage meat and 1 ounce of butter. Forcemeat with Almonds. — Half pound fine-minced chicken or Teal meat, 2 ounces minced larding pork, 1 whole egg and 1 yolk, 1 tablespoonful butter, stirred to a cream; 2 ounces bread soaked in milk and pressed out, 4 tablespoonfuls fine-minced al- monds, a little nutmeg, salt and pepper to taste ; work the whole well together, and use for filling poultry or birds. In place of al- monds, chestnuts may be taken. American Forcemeat. — Fry 2 fine-chopped onions in 2 ounces butter ; add to this the crumbs of a loaf of bread, previously soaked in cold water, and pressed out ; stir for five minutes over the fire ; then set it off to cool. Mix it with salt and pepper to taste, 2 eggs, 2 teaspoonfuls of sage, a little nutmeg, and Ys pound sausage meat A plainer dressing is 2 cups bread crumbs, 1 tablespoonful butter, a little salt and pepper ; if seasoning is liked, add some thyme, sage, or mayron. Sansage Forcemeat. — Soak y, pound of stale baker's bread for 10 minutes in cold water, then inclose it in a napkin, and press out all the water. Place a saucepan with 1 ounce butter oyer the fire, add Vs cupful fine-chopped onion, cook 5 minutes without browning ; then add the bread, stir, and cook 5 minutes ; remove, and when cold, mix it with 1 pound of sausage meat ; season with 1 even teaspoonf ul salt, Y, even teaspoonful pepper, Y2 teaspoonf ul thyme, add the yolks of 2 eggs or 1 whole egg ; mix all together, and use for filling poultry, shoulder of lamb, spare ribs, fresh roasted ham, and shoulder or breast of veal. Fine Fish Forcemeat. — Chop fine 1 pound of fish meat, either from halibut, weakfish, or fresh codfish; mix it with 5 76 POECBMBAT. ounces panada of p&t6 & chon, 4 ounces batter, the yolks of 3 eggs, and 1 whole egg ; season with salt, pepper, and nutmeg ; mix all together, and place it for 1 hour on ice ; then use for filling fish, or for small dumplings for rago&ts, or for garnishing. Plain Fish Foreemeat. — Soak 2 ounces stale bread without the rind 10 minutes in cold water, inclose it in a towel and press out all the water. Place a small saucepan with 1 tablespoonf ul butter oyer the fire ; add 2 tablespoonfuls fine-chopped onion, cook 5 min- utes without browning ; then add the bread, stir until it forms into a smooth paste ; then remove ; when cold mix with Yt pound fine- chopped fish meat, season with salt and pepper, and a little thyme, the yolk of 1 egg, and 1 whole egg ; use it for filling fish. French Fish Forcemeat. — With an egg beater beat 4 eggs yery light, add a little salt, and 4 tablespoonfuls water ; then beat again for a few minutes. Place a frying pan over the fire with y^ tablespoonf ul butter ; when hot pour in the beaten eggs, stir slowly until they are thick ; remoye them from the fire, and mix with Yt pound fine-minced fish meat, 1 cup bread crumbs, 1 whole egg, 2 ounces of butter, stirred to a cream ; salt and pepper to taste ; a little nutmeg or thyme may be added if liked ; use for filling fish and small dumplings. In place of fish, sausage meat, yeal, or chicken meat may be used. Corn Filling. — Soak 4 ounces stale baker's bread for 10 minutes in cold water, then inclose it in a napkin and press out all the water. Place a saucepan with 4 ounces fine-chopped suet oyer the fire ; add Y« giU fine-chopped onion, cook 5 minutes without brown- ing; season with 1 teaspoonful salt and Yi teaspoonful pepper; add the bread, stir and cook 5 minutes; then remoye. Gut the com from the cob of three large ears of fresh corn, or take Ys <^x^ of canned com ; when the bread is cooled off, mix it with the com and 2 well-beaten eggs. This dressing is excellent for shoulder or breast of yeal, lamb, or chicken. FORCEMEAT. 77 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 this with the app: pantry check, scaling, and the assistant.