Veal Forcemeat

Ingredients

• four potatoes
• an ounce of butter
• six ounces of a cushion of veal
• three ounces of the udder of veal
• three ounces of chopped calf's liver
• one pound of raw flesh of veal
• one tablespoonful of Bechamel sauce
• three eggs

Method

1. 1

   Clean, peel, and cook potatoes; mash with butter.

2. 2

   Cut veal and udder into small pieces, fry in butter until browned, moisten with broth, simmer until cooked.

3. 3

   Add calf's liver, simmer, cool, pound with raw veal, add mashed potatoes, season, and mix with Bechamel and eggs.

4. 4

   Rub through a sieve and store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 54. The excerpt below is the record exactly as published.

VEAL FORCEMEAT. Clean, peel, and cook four potatoes; put in a stewpan with an ounce of butter, and mash them properly; turn the puree into a dish, and place the dish on the ice if in warm weather, or in a cool place in winter. Mean- time cut in small pieces, six ounces of a cushion of veal, and three ounces of the udder of veal. Melt one ounce of butter in a stewpan, and fry these till nicely browned; moisten with a few tablespoonfuls of broth; let them simmer till the lot is cooked and well glazed; add three ounces of chopped calf's liver; simmer for six minutes longer, and draw it away from the fire; let it get cold; after which, pound it in a mortar with one pound of raw fiesh of veal, free from skin and sinew and chopped fine ; then add to it the mashed potatoes ; season with salt and pepper; sprinkle a little grated nutmeg, with one table- Bpoonful of Bechamel sauce and three eggs

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