Veal Forcemeat (No. 375)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (17)

undressed lean veal (after you have scraped it quite fine, and free from skin and sinews), two ounces ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
the same quantity of beef or veal suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
and the same of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
chop fine two drachms of parsley ↝ Parsley, raw [Not included in a food category]
one of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
one of sweet herbs
one of onion ↝ Onions, raw [Vegetables and Vegetable Products]
half a drachm of mace, or allspice, beaten to fine powder ↝ Spices, mace, ground [Spices and Herbs]
half a drachm of mace, or allspice, beaten to fine powder ↝ Spices, allspice, ground [Spices and Herbs]
the yelk and white of an egg ↝ Egg, white only, raw [Eggs and omelets]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Observations - Optional additions

cold boiled pickled tongue ↝ Tongue [Liver and organ meats]
anchovy
eschalot
Cayenne or curry powder
Cayenne or curry powder ↝ Spices, curry powder [Spices and Herbs]

Instructions (6)

Scrape the veal fine, ensuring it is free from skin and sinews.
Chop fine the parsley, lemon-peel, sweet herbs, onion, and beat the mace or allspice to a fine powder.
Pound the veal, suet, bread-crumbs, and chopped/powdered flavourings together in a mortar.
Break in the yelk and white of an egg.
Rub all together well.
Season with a little pepper and salt.

Original Text

Veal Forcemeat.—(No. 375.)

Of undressed lean veal (after you have scraped it quite fine, and free from skin and sinews), two ounces, the same quantity of beef or veal suet, and the same of bread-crumbs; chop fine two drachms of parsley, one of lemon-peel, one of sweet herbs, one of onion, and half a drachm of mace, or allspice, beaten to fine powder; pound all together in a mortar; break into it the yelk and white of an egg; rub it all up well together, and season it with a little pepper and salt.

Obs.—This may be made more savoury by the addition of cold boiled pickled tongue, anchovy, eschalot, Cayenne or curry powder, [265]&c.

Notes

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