Veal Forcemeat

Ingredients

• % cup finely chopped raw veal
• 1 tablespoon butter
• 2 tablespoons finely chopped fat salt pork
• 1 tablespoon finely chopped onion
• 4% teaspoon salt
• 4% teaspoon pepper
• 4% cup soft bread crumbs
• 1 egg, slightly beaten

Method

1. 1

   Cook crumbs and butter 3 minutes.

2. 2

   Add veal and pork.

3. 3

   When well blended, add other ingredients.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 56. The excerpt below is the record exactly as published.

1% teaspoon pepper Y teaspoon nutmeg Work marrow until creamy. Add other ingredients. Let stand several hours if possible. Shape in small balls and cook 10 minutes in boiling water or soup. QUENELLES Shape any forcemeat mixture in small balls or between tea- or tablespoons, making an oval, or force mixture through pastry bag on buttered paper. Cook in boiling salted water or stock. Serve as garnish to soups or other dishes, or serve as an entrée with a sauce. MOCK QUENELLES 1 egg, slightly beaten Cracker dust Salt, celery salt, and cayenne Add cracker dust to egg until mixture is of right consistency to poach. Season. Shape by forcing through paper cone on buttered paper. Invert paper in boiling soup to cook quenelles. FISH FORCEMEAT I Y4 cup fine stale bread crumbs 1 egg, well beaten Y cup milk 2% cup raw fish Salt Cook bread and milk to paste, add egg, and fish forced through food chopper and worked until smooth. Season with salt. Bass, halibut, or pickerel are the best fish to use for forcemeat. Shape in small balls and cook in soup. FISH FORCEMEAT II 2% cup raw halibut Pepper 1 egg white Cayenne Salt 4 cup heavy cream Chop fish finely, or force through food chopper. Pound in mortar, adding gradually egg white, and work until smooth. Add seasonings, rub through sieve, and add cream. SOUP GARNISHES AND FORCEMEATS 139 SALMON FORCEMEAT V4 cup milk 1 egg, slightly beaten Y cup soft stale bread crumbs 2 tablespoons melted butter Y4 cup cold flaked salmon V teaspoon salt 2 tablespoons cream Few grains pepper Cook milk and bread crumbs 10 minutes, add salmon chopped and rubbed through sieve. Add cream, egg, butter, salt, and pepper. OYSTER OR CLAM FORCEMEAT Fish Forcemeat I (p. 138) Vg tablespoon butter l4 small onion, finely chopped 44 cup mushrooms, finely chopped \% cup soft part of oysters or clams, ¥g cup Thick White Sauce (p. 192) parboiled and finely chopped Salt, pepper, and cayenne 1 teaspoon finely chopped parsley Fry onion 5 minutes in butter. Combine ingredients. Mix thoroughly. CHICKEN OR VEAL FORCEMEAT I 1% cup fine stale bread crumbs 28 cup breast raw chicken or VY cup milk Yg pound raw veal 2 tablespoons butter Salt 1 egg white, beaten stiff Few grains cayenne Slight grating nutmeg Cook bread and milk to a paste, add butter, egg white, and sea- sonings; then add chicken or veal, pounded and forced through purée strainer or food chopper. Shape and cook in boiling salted water or stock. CHICKEN FORCEMEAT II Vg breast raw chicken Pepper 1 egg white Slight grating nutmeg Salt Heavy cream Chop chicken fine or force through food chopper. Pound in mortar, add gradually egg white, and work until smooth; then add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water. Add seasonings and rub through sieve. 140 THE BOSTON COOKING-SCHOOL COOK BOOK VEAL FORCEMEAT % cup finely chopped raw veal 1 tablespoon butter 2 tablespoons finely chopped 1 tablespoon finely chopped onion fat salt pork 4% teaspoon salt 4% cup soft bread crumbs l4 teaspoon pepper 1 egg, slightly beaten

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