Chop fine half a pound each, of veal and bacon, both free
from skin, gristle, and rind ; season well with salt, pepper,
a little allspice, and grated nutmeg; add six sage-leaves
well chopped, a teaspoonful of marjoram, and four blanched
and finelj-shred onions; pound these well together in a
mortar, and place it in a stewpan with two ounces of
melted butter; stir the contents over the fire for about
eight minutes, then add the yolks of four well -beaten eggs^^
and continue the stirring and mixing for two or three
minutes longer, when the stuffing is ready for use.
271. CHICKEN FORCEMEAT FOR QUENELLES.
Proceed for this forcemeat as in the previous number ;
glaze the boned meat of a chicken in the same manner, but
add the chicken's liver five minutes sooner; then pound
ami pass it through a sieve in the same way.
272. ANOTHER CHICKEN FORCEMEAT.
Pound in a mortar half a pound of raw chicken -breast,
free from skin and fat ; add to it three spoonfuls of cold
Bechamel sauce, the white of an egg, season with salt and
a little nutmeg, rub it through a sieve with a little panada,
and put by ready for use.
278. GAME FORCEMEAT.
Follow the same instructions for this forcemeat as for the
veal, but substitute three ounces of fat bacon or ham for
126 PRACTICAL HOUSEHOLD COOKERY.
the udder and hare-flesh or venison instead of veal, and
when browning in buiter add a glass of sherry or Marsala
and a bay-leaf, which must be taken out of the stewpan
and thrown away ; when the meat is cooked, then pound
it in the mortar, pass it through a wire sieve, and store
away as before.
274w CALF*S LIVER FORCEMEAT.
Cut in small slices half a pound of fresh calf's liver,
wash in water, and dry them afterwards with a cloth ; fry
them in a stewpan with an ounce of butter for a few
minutes ; moisten with veal broth and simmer till the liver
is well cooked ; pour the contents in a mortar, and let it
get cold ; then pound it with a truffle cut in dice, half a
pound of raw liver, cleaned as aforesaid, one pound of
mashed potatoes, the yolks of three eggs and a whole one ;
salt, pepper, and nutmeg to taste. When well pounded and
mixed together rub it through a wire sieve into a basin,
and put by in a cool place.
275. RAW FISH FORCEMEAT.
Clean, cut, and bone about one pound of either cod,
turbot, sole, whiting, pike, brill, or any other fish that may
be had ; pound these raw pieces in a mortar, add six ounces
of panada, the yolks of four eggs, and a quarter of a pound
of butter, and season with salt and grated nutmeg. When
the lot is well pounded together rub it through a wire
sieve into a basin, then mix it with two tablespoonfuls of
Velout^ sauce, and put it in a cool place ready to be made
into quenelles.
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PRACTICAL HOUSEHOLD COOKERY. 127
276. ANOTHER FISH FORCEMEAT.
Prepare one pound and a half of fish as in No. 275 ; fry
the half of it in a stewpan with three ounces of butter and
two shalots, chopped fine, for six or eight minutes ; stir the
while to give it a good turn all round ; after which, let it get
cold. Then pound it in a mortar, with the other half of
raw fish, add six ounces of mashed potatoes and one ounce
of butter to it, season with salt, pepper, and grated nutmeg,
and complete the mixture with an ounce of grated cheese
sprinkled over it, and three eggs well beaten. When the
whole is well pounded and properly mixed, rub it through
a wire sieve into a basin, and keep it in a cool place till
wanted.
277. LOBSTER FORCEMEAT.
Page 55
Presented as published in 1891. 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
Chop fine half a pound each, of veal and bacon, both free from skin, gristle, and rind ; season well with salt, pepper, a little allspice, and grated nutmeg; add six sage-leaves well chopped, a teaspoonful of marjoram, and four blanched and finely-shred onions; pound these well together in a mortar, and place it in a stewpan with two ounces of melted butter; stir the contents over the fire for about eight minutes, then add the yolks of four well-beaten eggs and continue the stirring and mixing for two or three minutes longer, when the stuffing is ready for use.
271. CHICKEN FORCEMEAT FOR QUENELLES.
Proceed for this forcemeat as in the previous number ; glaze the boned meat of a chicken in the same manner, but add the chicken's liver five minutes sooner; then pound and pass it through a sieve in the same way.
272. ANOTHER CHICKEN FORCEMEAT.
Pound in a mortar half a pound of raw chicken -breast, free from skin and fat ; add to it three spoonfuls of cold Bechamel sauce, the white of an egg, season with salt and a little nutmeg, rub it through a sieve with a little panada, and put by ready for use.
278. GAME FORCEMEAT.
Follow the same instructions for this forcemeat as for the veal, but substitute three ounces of fat bacon or ham for
the fat bacon and hare-flesh or venison instead of veal, and when browning in buiter add a glass of sherry or Marsala and a bay-leaf, which must be taken out of the stewpan and thrown away ; when the meat is cooked, then pound it in the mortar, pass it through a wire sieve, and store away as before.
274. CALF'S LIVER FORCEMEAT.
Cut in small slices half a pound of fresh calf's liver, wash in water, and dry them afterwards with a cloth ; fry them in a stewpan with an ounce of butter for a few minutes ; moisten with veal broth and simmer till the liver is well cooked ; pour the contents in a mortar, and let it get cold ; then pound it with a truffle cut in dice, half a pound of raw liver, cleaned as aforesaid, one pound of mashed potatoes, the yolks of three eggs and a whole one ; salt, pepper, and nutmeg to taste. When well pounded and mixed together rub it through a wire sieve into a basin, and put by in a cool place.
275. RAW FISH FORCEMEAT.
Clean, cut, and bone about one pound of either cod, turbot, sole, whiting, pike, brill, or any other fish that may be had ; pound these raw pieces in a mortar, add six ounces of panada, the yolks of four eggs, and a quarter of a pound of butter, and season with salt and grated nutmeg. When the lot is well pounded together rub it through a wire sieve into a basin, then mix it with two tablespoonfuls of Velouté sauce, and put it in a cool place ready to be made into quenelles.
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276. ANOTHER FISH FORCEMEAT.
Prepare one pound and a half of fish as in No. 275 ; fry the half of it in a stewpan with three ounces of butter and two shalots, chopped fine, for six or eight minutes ; stir the while to give it a good turn all round ; after which, let it get cold. Then pound it in a mortar, with the other half of raw fish, add six ounces of mashed potatoes and one ounce of butter to it, season with salt, pepper, and grated nutmeg, and complete the mixture with an ounce of grated cheese sprinkled over it, and three eggs well beaten. When the whole is well pounded and properly mixed, rub it through a wire sieve into a basin, and keep it in a cool place till wanted.
277. LOBSTER FORCEMEAT.