Cassell's dictionary of cookery

Forcemeat, Chestnut.— Remove the outer skin from some chestnuts (they should be ripe and sound). Boil them for two or three minutes to get off the inner skin. Throw them, one by one, as the skin is cleared away, into a basin of cold water, then drain and weigh. When quite cold, pound them with an equal weight of butter or half their weight of fat bacon. Mix with two ounces of panada, and flavour- with grated lemon, mace, or nutmeg, and a little salt. For six ounces of chestnuts use two or three unbeaten yolks of eggs to bind, and a little flour when moulding the paste into cakes. The cakes should also be dredged with flour when put into the fryingpan. Time to fry, fifteen minutes. Forcemeat, French, Boiled Calf's Udder for. — The calf's udder is used in French cookery instead of butter. It is first boiled, then pounded, and passed through a sieve, when it is fit for mixing in the composition of their exquisitely dehcate forcemeats. Forcemeat for Baked Pike.— Prepare three ounces of bread-crumbs from a stale loaf, shred two ounces of suet, and mince eight or ten bearded oysters. Put these together into a stewpan, with a flavouring of mace (pounded), 1 salt, and pepper. Moisten with the liquor from the oysters, and six table-spoonfuls of thick cream. Bind with the yolks of two eggs, and stir over the fire till the forcemeat thickens. Stuff this forcemeat into the pike, and sew the fish up securely. Time to thicken forcemeat, four or five minutes ; to bake pike, one hour, more or less. Sufficient for one pike. Forcemeat for Carp.— Prepare from a stale loaf half a pound of crumbs, and mince one dozen oysters, divested of beards; add two ounces of finely-shred suet, and the I same of bacon or ham, and good fresh butter. Flavour with salt, nutmeg, a dessert-spoonful I of savoury herbs, and a little parsley, all of which should be minced small. Blend together : with three well-beaten eggs. Stuff the fish, ; and sew up securely. Probable cost, 2s. Sufficient for one fish. Forcemeat for Cold Pasties.— Foi savoury pasties, to be eaten cold, use a forcemeat of fowl— an old fowl will answer this purpose. Strip off the skin, and clear the flesh from the bones ; pound the flesh in a mortar ; soak some white bread in milk, squeeze it dry FOR (218) FOR and rub with it three ounces of hutter, in the proportion of half a pound of bread to this quantity ; add the meat, with a flavouring of nutmeg and salt. Bind with four yolks of eggs, and make up into balls for pasties or soups. A little ham, cut into thin slices and rolled round the balls separately, is a great improvement to a white meat pasty. For game or beef pasties use pork, game, or liver. If parsley is liked, some may be minced and pounded -with, the meat. Forcemeat for Pish, Soups, or Stews. — Pound the flesh of a middle-sized lobster, half an anchovy, a piece of boiled celery, the yolk of a hard-boiled egg, salt, pepper, and cayenne to taste. Mix these with a tea-cupful of bread-crumbs, two ounces of hutter (oiled), and two raw eggs. Make into small balls, and fry a pale brown in butter. Two or three oysters may be added. I'robable cost, 3s. to -ts. . Sufficient for twenty balls.