Forcemeat as for Turtle, at the Bush, Bristol

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
for boiling
Instructions (6)
  1. Combine suet, veal or chicken, bread crumbs, shalot or onion, salt, white pepper, nutmeg, mace, pennyroyal, parsley, lemon, and finely shredded thyme.
  2. Beat fresh eggs, separating the yelks and whites, until you have enough to form a moist paste with the other ingredients.
  3. Roll the paste into small balls.
  4. Boil the balls in fresh lard, adding them just as the lard begins to boil.
  5. When the balls are a light brown, remove them from the lard.
  6. Drain the balls before the fire.
Original Text
Forcemeat as for Turtle, at the Bush, Bristol. A pound of fine fresh suet, one ounce of ready dressed veal or chicken, chopped fine, crumbs of 51bread, a little shalot or onion, salt, white pepper, nutmeg, mace, pennyroyal, parsley, and lemon; thyme finely shred: beat as many fresh eggs, yelks and whites separately, as will make the above ingredients into a moist paste: roll into small balls, and boil them in fresh lard, putting them in just as it boils up. When of a light brown, take them out, and drain them before the fire. If the suet be moist or stale, a great many more eggs will be necessary. Balls made this way are remarkably light; but being greasy, some people prefer them with less suet and eggs.
Notes
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