cruubs, seasoning, and the yolk of one hard-boiled egg. Pound
well for a quarter of an hour, warm the butter, and mix with
two beaten eggs; add this to the lobster and other ingredients.
Dip your hands in flour, form the mixture into little balls, fry
in butter, and serve in fish soup.
446. Forcemeat (for Fow!s)—Ingredients— |b. of suet, 2 oz. of
ham, the grated rind of half a lemon, a dessertspoonful of minced
parsley, I teaspoonful of minced sweet herbs, cayenne, salt grounded
mace to taste, 7 oz. bread crumbs, 2 eggs.
* Cut the ham into small, thin strips, chop the suet- finely,
also the lemon peel; add the seasoning, then the crumbs ;
thoroughly blend, and after the eggs have been well beaten add
to the other ingredients, and it is ready for use. If wished for
balls, fry a golden brown in hot lard.
447. Forcemeat Bails (for Mock Turtle)—Ingredients—
Pounded veal, udder, or butter, bread crumbs, milk, chopped parsley,
shollot, yolks of 3 hard-boiled eggs, pepper, salt, curry powder or
cayenne, yolks of 2 uncooked eggs✪ Forcemeat Balls (for Mock Turtle).
Take the pounded veal and rub through a sieve, with an
equal quantity of udder, or if there is no udder at hand one
third ofthe quantity of butter will do instead. Then place the
bread crumbs into a stewpan and mix with a very small quantity
of milk, enough to moisten it. Add to this the chopped parsley
and shallot, and mix well until they have become a paste ; pour
it through a sieve and leave to cool. When cold pound it and
' mix well together. Have ready the yolks of three hard-boiled
eggs, add these and some pepper and salt, curry powder or
cayenne for seasoning; then add the yolks of the two uncooked
eggs, rub all well together, and shape into balls. Place in the
soup ten or fifteen minutes before serving.
448. Forcemeat Balls (very fine Bails for Fish Soups
or Stewed Fish)—Ingredients— Lobster, a little essence of
anchovy to taste, boiled celery, yolk of a hard boiled egg, cayenne,
mace, salt, white pepper, 2 tablespoonfuls of bread crumbs, one of
oyster liquor, 2 oz. of butter, 2 eggs✪ Forcemeat Balls (very fine Balls for Fish Soups or Stewed Fish).
Beat the flesh and soft parts of a middling lobster, essence
of anchovy to taste, a large piece of boiled celery, the yolk of a
aes
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“sf
Se i ent
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s FORCEMEATS. 139
hard egg, a little cayenne, mace, salt, and white pepper, with
two tablespoonfuls of bread crumbs, one ditto of oyster liquor,
two ounces of butter warmed, and two eggs well beaten ; make .
into balls, and fry of a fine brown in Lutter.
449. Forcemeat Balis (for Soup)—Ingredients—8 oz. bread
crumbs, sweet herbs, salt and pepper to taste, 5 eggs✪ Forcemeat Balls (for Soup).
Have the bread crumbs finely grated, and the herbs pounded
to a powder ; sprinkle with pepper and salt ; boil two eggs hard
and mince finely. Mix all together and bind the whole with
the remaining eggs. Form into little balls, and drop into the
soup about five or six minutes before serving.
450. Forcemeat (Oyster, for Roast or Boiled Turkey)
—Ingredients—2 teacupfuls of bread crumbs, 1 oz. of minced suet,
1 tablespoonful of savory herbs, a sprinkle of nutmeg, salt and pepper
to taste, 2 eggs, 114 doz. oysters. ✪ Forcemeat (Oyster, for Roast or Boiled Turkey)
Have the bread crumbs and suet finely minced, add the
herbs chopped as finely as possible ; mix well. Having opened
the oysters, beard and chop them (not very small) and add to
the other ingredients ; beat up the eggs, and with the hand
work all together thoroughly ; it is then ready for use.
451. Sage and Onion Stuffing (for Pork, Ducks, Geese)
—1ingredients—2 teacupfuls of bread crumbs, 4 large onions, 12 sage
leaves, butter the size of an egg, pepper and salt to taste✪ Sage and Onion Stuffing (for Pork, Ducks, Geese), I egg.
Peel and boil the onions for five or six minutes, dip the
sage leaves in the same water (while boiling) for a minute or
two, then chop finelys add seasoning, the bread crumbs and
butter ; beat up the egg, and work altogether. It is then ready
for use.
ei) Bread an and Ca Cakes
PSPS ESAS AIS ES ESAS EE
Page 76 · 5 recipe records on this page
Presented as published in 1899. 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
cruubs, seasoning, and the yolk of one hard-boiled egg. Pound well for a quarter of an hour, warm the butter, and mix with two beaten eggs; add this to the lobster and other ingredients. Dip your hands in flour, form the mixture into little balls, fry in butter, and serve in fish soup.
446. Forcemeat (for Fow!s)—Ingredients— |b. of suet, 2 oz. of ham, the grated rind of half a lemon, a dessertspoonful of minced parsley, I teaspoonful of minced sweet herbs, cayenne, salt grounded mace to taste, 7 oz. bread crumbs, 2 eggs.
* Cut the ham into small, thin strips, chop the suet- finely, also the lemon peel; add the seasoning, then the crumbs ; thoroughly blend, and after the eggs have been well beaten add to the other ingredients, and it is ready for use. If wished for balls, fry a golden brown in hot lard.
447. Forcemeat Bails (for Mock Turtle)—Ingredients— Pounded veal, udder or butter, bread crumbs, milk, chopped parsley, shallot, yolks of 3 hard-boiled eggs, pepper, salt, curry powder or cayenne, yolks of 2 uncooked eggs.
Take the pounded veal and rub through a sieve, with an equal quantity of udder, or if there is no udder at hand one third ofthe quantity of butter will do instead. Then place the
bread crumbs into a stewpan and mix with a very small quantity
of milk, enough to moisten it. Add to this the chopped parsley
and shallot, and mix well until they have become a paste ; pour
it through a sieve and leave to cool. When cold pound it and
' mix well together. Have ready the yolks of three hard-boiled
eggs, add these and some pepper and salt, curry powder or
cayenne for seasoning; then add the yolks of the two uncooked eggs, rub all well together, and shape into balls. Place in the soup ten or fifteen minutes before serving.
448. Forcemeat Balls (very fine Bails for Fish Soups or Stewed Fish)—Ingredients— Lobster, a little essence of anchovy to taste, boiled celery, yolk of a hard boiled egg, cayenne, mace, salt, white pepper, 2 tablespoonfuls of bread crumbs, one of oyster liquor, 2 oz. of butter, 2 eggs.
Beat the flesh and soft parts of a middling lobster, essence
of anchovy to taste, a large piece of boiled celery, the yolk of a
FORCEMEATS.
hard egg, a little cayenne, mace, salt, and white pepper, with
two tablespoonfuls of bread crumbs, one of oyster liquor,
two ounces of butter warmed, and two eggs well beaten ; make .
into balls, and fry of a fine brown in butter.
449. Forcemeat Balis (for Soup)—Ingredients—8 oz. bread crumbs, sweet herbs, salt and pepper to taste, 5 eggs.
Have the bread crumbs finely grated, and the herbs pounded to a powder ; sprinkle with pepper and salt ; boil two eggs hard and mince finely. Mix all together and bind the whole with the remaining eggs. Form into little balls, and drop into the soup about five or six minutes before serving.
450. Forcemeat (Oyster, for Roast or Boiled Turkey) —Ingredients—2 teacupfuls of bread crumbs, 1 oz. of minced suet, 1 tablespoonful of savory herbs, a sprinkle of nutmeg, salt and pepper to taste, 2 eggs, 114 doz. oysters.
Have the bread crumbs and suet finely minced, add the herbs chopped as finely as possible ; mix well. Having opened the oysters, beard and chop them (not very small) and add to the other ingredients ; beat up the eggs, and with the hand work all together thoroughly ; it is then ready for use.
451. Sage and Onion Stuffing (for Pork, Ducks, Geese) —1ingredients—2 teacupfuls of bread crumbs, 4 large onions, 12 sage leaves, butter the size of an egg, pepper and salt to taste, I egg.
Peel and boil the onions for five or six minutes, dip the sage leaves in the same water (while boiling) for a minute or two, then chop finelys add seasoning, the bread crumbs and butter ; beat up the egg, and work altogether. It is then ready for use.
ei) Bread an and Ca Cakes
PSPS ESAS AIS ES ESAS EE
Records on this page
Forcemeat Balls (for Mock Turtle)Forcemeat Balls (very fine Balls for Fish Soups or Stewed Fish)Forcemeat Balls (for Soup)Forcemeat (Oyster, for Roast or Boiled Turkey)Sage and Onion Stuffing (for Pork, Ducks, Geese)