Light Forcemeat for Pies or Fowls, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
Instructions (5)
  1. Cut lean veal, ham, and fat bacon into pieces.
  2. Add chopped parsley, thyme, eschallots, a little beaten spices, juice of lemon, pepper and salt, a few cleaned mushrooms, or mushroom powder.
  3. Put over a slow fire till three parts done.
  4. Pound in a marble mortar till very fine.
  5. Add a sufficient quantity of yolk of raw eggs and breadcrumbs to bind it.
Original Text
Light Forcemeat for Pies or Fowls, &c. Cut in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme, eschallots, a little beaten spices, juice of lemon, pepper and salt, a few cleaned mushrooms, or mushroom powder. Put over a slow fire till three parts done; then pound in a marble mortar till very fine, and add a sufficient quantity of yolk of raw eggs and breadcrumbs to bind it.
Notes
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