Winter Forcemeat

Ingredients

• Chop finely three onions
• an ounce of butter
• half a pound of the crumbs of a loaf of bread
• three whole raw eggs
• a tablespoonful of salt
• one teaspoonful of pepper
• three sage leaves
• half a teaspoonful of nutmeg
• one tablespoonful of chopped parsley
• three skinned pork sausages
• a pinch of cayenne

Method

1. 1

   Cook onions in butter, soak bread, squeeze out water, and mix with eggs, seasonings, and sausages.

2. 2

   Combine with cooked onions and mix well.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 122. The excerpt below is the record exactly as published.

Winter Forcemeat. — An all-round Forcemeat. Chop finely three onions, put them in a saucepan with an ounce of butter, and let them cook for five or six minutes. Soak half a pound of the crumbs of a loaf of bread for fifteen minutes, squeeze out all the water with the hands through a cloth, put the bread in a bowl with three whole raw eggs, a tablespoonful of salt, one teaspoonful of pepper, three sage leaves (scalded and chopped), half a teaspoonful of nutmeg, one tablespoonful of chopped parsley, and three skinned pork sausages. Add the cooked onions, with a pinch of cayenne

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