Force-Meat, Or Farce, For Preserving Game In

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

main ingredients

six pounds of boned game, of the kind intended to be preserved
four pounds of fat bacon or ham ↝ Beef, bacon, cooked [Bacon]
two pounds of fat livers (or, failing these, calf's livers) ↝ Duck, domesticated, liver, raw [Poultry Products]

seasoning

pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
aromatic spices ↝ Spices, paprika [Spices and Herbs]
chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
three or four shallots ↝ Shallots, raw [Vegetables and Vegetable Products]

for covering

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Cut the whole into small square pieces.
First lay the pieces of bacon in a large sauta-pan, and when they become slightly browned, throw in the game and livers.
Season with pepper and salt, aromatic spices, chopped mushrooms, and three or four shallots.
Fry the whole till the game is thoroughly done.
Then chop and pound all these ingredients together, and afterwards rub them through a wire sieve.
Put the farce into a clean pan and keep it covered over with buttered paper.
It should be used the same day that it is made, for the sooner preserves are out of hand the better.

Original Text

FORCE-MEAT, OR FARCE, FOR PRESERVING GAME IN.
To six pounds of boned game, of the kind intended to be pre-served, add four pounds of fat bacon or ham, and two pounds of fat livers (or, failing these, calf's livers); cut the whole into small square pieces, and proceed as follows: First lay the pieces of bacon in a large sauta-pan, and when they become slightly browned, throw in the game and livers; season with pepper and salt, aromatic spices, chopped mushrooms, and three or four shallots; fry the whole till the game is thoroughly done. Then chop and pound all these ingredients together, and afterwards rub them through a wire sieve: after which put the farce into a clean pan and keep it covered over with buttered paper. It should be used the same day that it is made, for the sooner preserves are out of hand the better.

Notes

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