Another Forcemeat, for Balls or Patties

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 12 days ago
Not a recipe: No

Ingredients (10)

forcemeat base

cold veal or chicken ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some fat bacon
the least portion of scraped ham ↝ Ham [Cold cuts and cured meats]
herbs, as for the preceding
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little onion ↝ Onions, raw [Vegetables and Vegetable Products]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Pound cold veal or chicken, taking out the strings.
Add fat bacon.
If you like, add the least portion of scraped ham.
Add herbs, as for the preceding recipe.
Add pepper, salt, a little nutmeg, crumbs of bread, a little onion, and two eggs.

Original Text

Another Forcemeat, for Balls or Patties.

Pound cold veal or chicken: take out the strings: add some fat bacon; and, if you like, the least portion of scraped ham: herbs, as for the preceding: pepper, salt, a little nutmeg, crumbs of bread, a little onion, and two eggs.

Note. When forcemeat is to be eaten cold, as in pies, bacon is far better than suet, and the taste is always higher.

Notes

—