Forcemeat of Liver. — To one pound of
calf's liver allow a qiiarter of a pound of fat
bacon ; chop tliem both separately. Stew in
buttei-, but do not brown, a shallot, an onion,
and. if liked, a small clove of garlic. Cover the
stewpan until tender. Press out the moistm-e
from some bread which has been soaked in
water, and add it to the butter in the pan ; stir
it to a stiff paste, adding more butter if re-
quired. Eemove the paste to a mortar, and
pound it with the chopped liver, &c., a couple
of eggs beaten without the whites, a small
quantity of allspice or nutmeg, pepper, and salt✪ Forcemeat of Liver.
WTien well pounded together, pass the force-
meat through a wire sieve.
Forcemeat of Mushroom.— Procure
fresh mushrooms — young, just opened ones.
Peel them, cut off the stems, and remove the
browTi part. Dissolve two ounces of butter in
a stowpan, and let them simmer very gently
over a slow fire, with a slight flavouring of mace
and cayenne. Spread them over a dish, placed
in a slanting position to drain away the mois-
tiu-e. "\\Tien cold, mince them, and add four
ounces of fine bread-crumbs, a small seasoning
of salt, cayenne, mace, and nutmeg, a piece of
butter, and the yolks of a couple of eggs✪ Forcemeat of Mushroom to
bind. Throw in as much of the mushroom
gravj' as will make the forcemeat of the proper
consistency. It will be greatly improved if the
whole mixture be pounded in a mortar. Make
into balls, poach, and throw into soup ; or fry,
and serve round a dish of roast fowls or minced
veal. It is also good as a stuffing for boiled
fowls, partridges, &c. Timer to stew in butter,
seven minutes ; to poach balls, six minutes ;
to fry, six or seven minutes.
Forcemeat of Onion. — An accompani-
ment for roast turkey or fowl. After peeling,
scoop out the inside carefully, and fill up the
vacancy with forcemeat. Bake the onions in
the oven.
Forcemeat of Oyster.— Get very fresh
oysters, beard them, and cut them into quarters.
Grate bread enough to fill half a pint, and one
ounce and a half of finely-shred suet or butter,
which should be broken into bits. Mix all these
ingredients together with a good flavouring of
herbs, and a seasoning of salt, pe2:)per, and
grated nutmeg. Bind with two well-beaten
eggs. This forcemeat is for boiled or roast
turkey. It may be made also into balls and
used as a garnish. Eighteen oysters are suffi-
cient for one turkey.
Forcemeat of Pasty. — Take an equal
weight of bacon and lean pork, a pound of each,
and two poimds of veal. Lay them in slices
in a stewpan, with just enough water to keep
the meat from sticking to the bottom, two
ounces of butter, a shi-ed onion, and a tea-
spoonful of white pepper✪ Forcemeat of Oyster. Cover the lid closely,
and steam over a slow fire till the meat is
tender, then remove it to a dish to be minced
veiy finely. Pour a cupful of milk into tfie
stewpan with the gravy, and season with salt,
pepper, a very little mace, and a few minced
green herbs. Beat up half a dozen eggs, and
stir them in; and lastly, mix the meat well
with it. Have ready a round form lined Avith
paste, throw the mixture in, and cover with
the paste Kd, which should have a hole in the
top. Bake in a moderate oven, and do not turn
out until cold. When served, cut through like
a cake.
Forcemeat of Sausage. — Prepare a ✪ Forcemeat of Sausage
Page 532 · 6 recipe records on this page
Presented as published in 1892. 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
Forcemeat of Liver. — To one pound of calf's liver allow a quarter of a pound of fat bacon ; chop them both separately. Stew in buttei-, but do not brown, a shallot, an onion, and. if liked, a small clove of garlic. Cover the stewpan until tender. Press out the moisture from some bread which has been soaked in water, and add it to the butter in the pan ; stir it to a stiff paste, adding more butter if required. Eemove the paste to a mortar, and pound it with the chopped liver, &c., a couple of eggs beaten with the yolks, a small quantity of allspice or nutmeg, pepper, and salt. WTien well pounded together, pass the forcemeat through a wire sieve.
Forcemeat of Mushroom.— Procure
fresh mushrooms — young, just opened ones. Peel them, cut off the stems, and remove the brown part. Dissolve two ounces of butter in a stewpan, and let them simmer very gently over a slow fire, with a slight flavouring of mace and cayenne. Spread them over a dish, placed in a slanting position to drain away the moisture. When cold, mince them, and add four ounces of fine bread-crumbs, a small seasoning of salt, cayenne, mace, and nutmeg, a piece of butter, and the yolks of a couple of eggs to bind. Throw in as much of the mushroom gravj' as will make the forcemeat of the proper consistency. It will be greatly improved if the whole mixture be pounded in a mortar. Make into balls, poach, and throw into soup ; or fry, and serve round a dish of roast fowls or minced veal. It is also good as a stuffing for boiled fowls, partridges, &c. Timer to stew in butter, seven minutes ; to poach balls, six minutes ; to fry, six or seven minutes.
Forcemeat of Onion. — An accompaniment for roast turkey or fowl. After peeling, scoop out the inside carefully, and fill up the vacancy with forcemeat. Bake the onions in the oven.
Forcemeat of Oyster.— Get very fresh oysters, beard them, and cut them into quarters. Grate bread enough to fill half a pint, and one ounce and a half of finely-shred suet or butter, which should be broken into bits. Mix all these ingredients together with a good flavouring of herbs, and a seasoning of salt, pepper, and grated nutmeg. Bind with two well-beaten eggs. This forcemeat is for boiled or roast turkey. It may be made also into balls and used as a garnish. Eighteen oysters are sufficient for one turkey.
Forcemeat of Pasty. — Take an equal weight of bacon and lean pork, a pound of each, and two pounds of veal. Lay them in slices in a stewpan, with just enough water to keep the meat from sticking to the bottom, two ounces of butter, a shred onion, and a teaspoonful of white pepper. Cover the lid closely, and steam over a slow fire till the meat is tender, then remove it to a dish to be minced very finely. Pour a cupful of milk into the stewpan with the gravy, and season with salt, pepper, a very little mace, and a few minced green herbs. Beat up half a dozen eggs, and stir them in; and lastly, mix the meat well with it. Have ready a round form lined with paste, throw the mixture in, and cover with the paste Kd, which should have a hole in the top. Bake in a moderate oven, and do not turn out until cold. When served, cut through like a cake.
Forcemeat of Sausage. — Prepare a
Records on this page
Forcemeat of OnionForcemeat of LiverForcemeat of MushroomForcemeat of OysterForcemeat of PastyForcemeat of Sausage