Veal Forcemeat for Fish

Ingredients

• four ounces of stale bread
• four ounces of finely chopped cooked veal
• two ounces of finely chopped salt pork
• one tablespoonful of butter
• the juice of half a lemon
• half a teaspoonful of powdered thyme
• half a teaspoonful of sweet marjoram
• a little ground mace
• a little salt
• a little white pepper
• a well-beaten egg

Method

1. 1

   Soak the stale bread in water, squeeze dry, and mix with veal, salt pork, and butter.

2. 2

   Pound in a mortar, rub through a sieve, and add lemon juice, thyme, marjoram, mace, salt, pepper, and egg.

3. 3

   Adjust quantity as needed.

Nutrition per serving

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 58. The excerpt below is the record exactly as published.

four ounces of stale bread in water, squeeze it dry, and mix with four ounces of finely chopped cooked veal and two ounces of fìnely chopped salt pork and one tablespoonful of butter. Pound ali in a mortar, then rub through a puree sieve, and add the following: the juice of balf a lemon, half a teaspoonful of powdered thyme, half a teaspoonful of sweet marjoram, a little ground mace, a little salt and white pepper, and a well-beaten egg. This may be made in larger or smaller quantities, according to the size and number of the fish to be stuffed. Baked Basa Wash and clean a fresh bass for baking, leaving on the head. Stuff the fish with the following mixture: two and one-half cups of fine bread crumbs, one cup of butter, the rind of a quarter of a lemon chopped very fine, two or three sprigs of parsley chopped fine, and a little sweet marjoram. Season to taste with salt and white pepper. Mix two well-beaten eggs with a little water, and add to the mixture. When the fish is well stuffed, sew up the opening. Score it on each side, and in the spaces place very thin slices of salt pork. Place it in a pan with a little stock, and bake in a moderate oven. Baste it frequently with the stock and a little seasoning. When thoroughly cooked, carefuUy place it on a hot dish. To the gravy which is left in the pan, add a little tornato sauce. Stir on the top of the range until it Comes to a boil. Strain and serve in a separate dish. Gamish the fish piate with parsley and thin slices of lemon. Palmettes of Striped Base Cut out six heart-shaped fillets from the thickest part of the bass. Season with pepper, salt, and the juice of half a lemon. FI8H^ 0Y8TER8, L0B8TER8, TERRAPIN 108 Put under a press for one-half hour. Cook in clarified butter for ten minutes until a delicate brown. Make a forcemeat (the same as for fillet of pompano). Color the forcemeat pink and green, also have some white. Pour in three pastry bags. On the outside of each palmette put a pink border, on the inside ali white with a small heart shape of green on the top. Set them away to get chilled. Have six pieces of heart-shaped oiled paper. Wrap up each palmette in one. Place them in a tin pan, set the pan over another which is half filled with water. Cook in the oven until the forcemeat is done, or from twenty to twenty-five minutes. Serve on com-starch croustade and with Hollandaise sauce. Ck>m-8tarch Croustade Place one pint of milk in a saucepan over the fire, and when it boils add two heaping tablespoons of corn-starch, which has been dissolved in a little cold water, and one-half teaspoonful salt. When the mixture has cooked five minutes, add the white of an egg. Wet a mould about three-fourths or one inch deep of the desired shape and pour in the mixture. While hot it may be colored pink or green. Set away to cool. Baked Bluefish Select a nice large bluefish, clean, and prepare it for baking. Wash it in salted water, and after drying it thoroughly, stuff it with veal forcemeat for fish, or else with bread forcemeat, to which a few capers have been added. Sew up the opening and rub the fish ali over with salt. Then, having put small pieces of butter over it, place it in a large pan with enough water to cover the bottom, and bake in a hot oven for forty-five or fifty minutes. After it begins to bake, sprinkle it with a little salt

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