Beef suet finely minced, 6 oz. ; bread-crumbs, 6 oz. ; parsley,
mixed with little thyme, 1 large dessertspoon! al ; salt, 1 teaspoonful;
mace, large saltspoonful, and one fourth as much cayenne ; unbeaten
egg-yolks, 3 ; milk, 3 teaspoonsful : well pounded. Fried in balls, 7
to 8 minutes, or poached, 6 to 7.
Obs. — The finely grated rind of half a lemon can be added to this
forcemeat at pleasure ; and for some purposes a morsel of garlic, or
three or four minced eschalots, may be mixed with it before it is put
into the mortar.
NO. 4. COMMON SUET FORCEMEAT.
Beef suet is commonly used in the composition of this kind of
forcemeat, but we think that veal-kidney suet, when it could be
obtained, would have a better effect ; though the reader will easily
comprehend that it is scarcely possible for us to have every variety of
every receipt which we insert put to the test ; in some cases we are
compelled merely to suggest what appear to us likely to be improve-
ments. Strip carefully every morsel of skin from the suet, and
mince it small.; to six ounces add eight of bread-crumbs, with the
game proportion of herbs, spice, salt, and lemon-peel, as in the fore-
going receipt, and a couple of whole eggs✪ Common Suet Forcemeat, which should be very
slightly beaten, after the specks have been taken out with the point
of a small fork. Should more liquid be required, the yolk of another
egg, or a spoonful or two of milk, may be used. Half this quantity
will be sufficient for a small joint of veal, or for a dozen balls, which,
when it is more convenient to serve it in that form, may be fried or
CHAP. Till. ]
FORCEMEATS,
159
browned beneath the roast, and then dished round it, though this last
is not a very refined mode of dressing them. From eight to ten
minutes will fry them well.
NO. 5. OYSTER FORCEMEAT.
Open carefully a dozen of fine plump natives, take off the beards,
strain their liquor, and rinse the oysters in it. Grate four ounces of
the crumb of a stale loaf into fine light crumbs, mince the oysters but
not too small, and mix them with the bread ; add an ounce and a half
of good butter broken into minute bits, the grated rind of half a small
lemon, a small saltspoonful of pounded mace, some cayenne, a little
salt, and a large teaspoonful of parsley. Mingle these ingredients
well, and work them together with the unbeaten yolk of one egg and
a little of the oyster liquor, the remainder of which can be added to
the sauce which usually accompanies this forcemeat.
Oysters, 1 dozen; bread-crumbs, 4 oz. ; butter, 1^ oz. ; rind ^ small
lemon ; mace, 1 saltspoonful ; some cayenne and salt ; minced parsley,
1 large teaspoonful; yolk 1 egg; oyster-liquor, 1 dessertspoonful✪ Oyster Forcemeat*
rolled into balls, and fried from 7 to 10 minutes, or poached from 5
to 6 minutes.
Ob*. — In this preparation the flavour of the oysters should prevail
entirely over that of all the other ingredients which are mixed with
them.
Obs. 2. — The oyster- sausages of Chapter III. will serve excellently
for forcemeat also
NO. 6. A FINER OYSTER FORCEMEAT.
Pound the preceding forcemeat to the smoothest paste, with the
addition only of half an ounce of fresh butter✪ A Finer Oyster Forcemeat, should it be sufficiently
dry to allow of it. It is remarkably good when thus prepared, and
may be poached or fried in balls for soups or made dishes, or used to
fill boned fowls, or the breasts of boiled turkeys with equally good
effect.
NO. 7. MUSHROOM FORCEMEAT. ✪ Mushroom Forcemeat
Page 161 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beef suet finely minced, 6 oz. ; bread-crumbs, 6 oz. ; parsley, mixed with little thyme, 1 large dessertspoonful ; salt, 1 teaspoonful; mace, large saltspoonful, and one fourth as much cayenne ; unbeaten egg-yolks, 3 ; milk, 3 teaspoonsful : well pounded. Fried in balls, 7 to 8 minutes, or poached, 6 to 7.
Obs. — The finely grated rind of half a lemon can be added to this forcemeat at pleasure ; and for some purposes a morsel of garlic, or three or four minced eschalots, may be mixed with it before it is put into the mortar.
NO. 4. COMMON SUET FORCEMEAT.
Beef suet is commonly used in the composition of this kind of forcemeat, but we think that veal-kidney suet, when it could be obtained, would have a better effect ; though the reader will easily comprehend that it is scarcely possible for us to have every variety of every receipt which we insert put to the test ; in some cases we are compelled merely to suggest what appear to us likely to be improvements. Strip carefully every morsel of skin from the suet, and mince it small.; to six ounces add eight of bread-crumbs, with the game proportion of herbs, spice, salt, and lemon-peel, as in the foregoing receipt, and a couple of whole eggs, which should be very slightly beaten, after the specks have been taken out with the point of a small fork. Should more liquid be required, the yolk of another egg, or a spoonful or two of milk, may be used. Half this quantity will be sufficient for a small joint of veal, or for a dozen balls, which, when it is more convenient to serve it in that form, may be fried or
CHAP. Till. ]
browned beneath the roast, and then dished round it, though this last is not a very refined mode of dressing them. From eight to ten minutes will fry them well.
NO. 5. OYSTER FORCEMEAT.
Open carefully a dozen of fine plump natives, take off the beards, strain their liquor, and rinse the oysters in it. Grate four ounces of the crumb of a stale loaf into fine light crumbs, mince the oysters but not too small, and mix them with the bread ; add an ounce and a half of good butter broken into minute bits, the grated rind of half a small lemon, a small saltspoonful of pounded mace, some cayenne, a little salt, and a large teaspoonful of parsley. Mingle these ingredients well, and work them together with the unbeaten yolk of one egg and a little of the oyster liquor, the remainder of which can be added to the sauce which usually accompanies this forcemeat.
Oysters, 1 dozen; bread-crumbs, 4 oz. ; butter, 1^ oz. ; rind ^ small lemon ; mace, 1 saltspoonful ; some cayenne and salt ; minced parsley, 1 large teaspoonful; yolk 1 egg; oyster-liquor, 1 dessertspoonful* rolled into balls, and fried from 7 to 10 minutes, or poached from 5 to 6 minutes.
Ob*. — In this preparation the flavour of the oysters should prevail entirely over that of all the other ingredients which are mixed with them.
Obs. 2. — The oyster- sausages of Chapter III. will serve excellently for forcemeat also
NO. 6. A FINER OYSTER FORCEMEAT.
Pound the preceding forcemeat to the smoothest paste, with the addition only of half an ounce of fresh butter, should it be sufficiently dry to allow of it. It is remarkably good when thus prepared, and may be poached or fried in balls for soups or made dishes, or used to fill boned fowls, or the breasts of boiled turkeys with equally good effect.
NO. 7. MUSHROOM FORCEMEAT.
Records on this page
Common Suet ForcemeatOyster ForcemeatA Finer Oyster ForcemeatMushroom Forcemeat