nut-freesoy-freefish-freeshellfish-free
Veal Force-meat
From Miss Parloa's kitchen companion, 1887
Serves 2
This recipe is similar to the chicken version but uses veal.
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
Nutrition per serving
643Calories
34 gProtein
9 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein34 g
Carbohydrates9.5 g
Fiber1.3 g
Sugars0 g
Total Fat68 g
Saturated Fat28 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol265 mg
Sodium1878 mg
Potassium521 mg
Calcium110 mg
Iron1.9 mg
Magnesium46 mg
Phosphorus318 mg
Zinc4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A2.5 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate20 mcg
Choline0 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 237. The excerpt below is the record exactly as published.
alf a table- spoonful of salt, half a blade of mace, one-eighth of a teaspoonful of pepper, half a pint of cream, one gill of stale bread, free of crust, and the whites of three eggs. Mix the seasoning with the strained meat. Boil the bread, mace, and cream together until they are cooked to a smooth paste, — about ten minutes j then take from the fire, and add the butter, and then add the meat and seasoning. Beat the whites of the eggs well, and add them to the mixture. Stir until all the ingredients are thoroughly blended. Chicken Force-meat — Dark. Make this the same as the white force-meat, with the exception of substituting dark meat for white, and the yolks of the eggs for the whites. Veal Force-meat. This is made the same as the chicken force-meat, save that half a pint of veal, chopped, pounded, and strained, is used instead of chicken. 454 MISS PARLOA'S KITCHEN COMPANION. Game Force-meat. Use half a pint of any kind of game instead of the chicken, and proceed as for chicken force-meat. Fish Force-meat. Any kind of delicate fish may be used for force-meat. It must be free of skin, fat, and bone. Pound, and rub it through the puree sieve. Use a generous half -pint of this, and proceed as for chicken force-meat. Oyster Force-meat. Use one generous pint of stale bread crumbs, one dozen large oysters, three table-spoonfuls of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.