Forcemeat for Pies of Fowls of any kind

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

forcemeat base

cold chicken, or veal ↝ Chicken, ground, raw [Poultry Products]
veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a bit of fat bacon
some grated ham ↝ Ham [Cold cuts and cured meats]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a very little bit of onion ↝ Onions, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
knotted marjorum
a very small bit of tarragon ↝ Parsley, raw [Not included in a food category]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

binding

eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (2)

Pound fine, cold chicken, or veal, a bit of fat bacon, some grated ham, crumbs of bread, a very little bit of onion, parsley, knotted marjorum, and a very small bit of tarragon, chopped fine; a blade of mace, a little nutmeg, white pepper, and salt, in finest powder.
When well mixed, add eggs to make into balls.

Original Text

The Forcemeat for Pies of Fowls of any kind.

Pound fine, cold chicken, or veal, a bit of fat bacon, some grated ham, crumbs of bread, a very little bit of onion, parsley, knotted marjorum, and a very small bit of tarragon, chopped fine; a blade of mace, a little nutmeg, white pepper, and salt, in finest powder. When well mixed, add eggs to make into balls.

Notes

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