Veal Forcemeat 2

Ingredients

• ½ lb. lean veal
• 2 oz. fat bacon
• 2 oz. stale bread
• 1 oz. butter
• 1 table- sp. chopped onion
• ½ tea-sp. powdered thyme
• 1 tea-sp. chopped par- sley
• Seasoning
• 1 egg

Method

1. 1

   Soak bread in cold water until soft, then squeeze out water.

2. 2

   Melt butter in a saucepan, add onion, and cook without browning.

3. 3

   Add soaked bread and cook until mixture draws away from sides of saucepan.

4. 4

   Cool, mince veal and bacon, add to bread mixture, season, and moisten with beaten egg.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 497. The excerpt below is the record exactly as published.

Veal Forcemeat. 2 \ lb. lean veal. 2 oz. fat bacon. 2 oz. stale bread. 1 oz. butter. 1 table- sp. chopped onion. £ tea-sp. powdered thyme. 1 tea-sp. chopped par- sley. Seasoning. 1 egg

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