Turkey Force-meat

Name: Turkey Force-meat
Yield: 1 servings
Ingredients: Take of lean veal, or the flesh of an old fowl, 2 ozs.; 2 ozs. of shred suet; the same of breadcrumbs; a dessert-spoonful of minced parsley; a large teaspoonful of lemon-thyme; an onion; the grated rind of half a lemon; Flavor delicately with pepper; and salt; pound and bind together with two beaten eggs

From Harper's cook book encyclopædia, 1902

Serves 1

A richer force-meat can be made by adding ham, tongue, anchovy, or minced oysters.

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 174. The excerpt below is the record exactly as published.

Turkey Force-meat FORCE-MEATS, ETC. Veal Force-meat ham, chopped or pounded, will be an improvement. Turkey, Roast, Force-meat for. — Take of lean veal, or the flesh of an old fowl, 2 ozs. ; free it from skin and sinew. Pound it in a mortar, with 2 ozs. of shred suet, the same of bread- crumbs, a dessert-spoonful of minced parsley, a large teaspoonful of lemon- thyme, an onion, and the grated rind of half a lemon. Flavor delicately with pepper and salt, and pound and bind together with two beaten eggs

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