Excellent Meat Rolls

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Meat Rolls
Optional additions
Instructions (7)
  1. Prepare the meat by pounding it as for potting, with the same proportion of butter and seasonings.
  2. Prepare half-roasted veal, chicken, or turkey.
  3. Make forcemeat according to receipt No. 1, Chapter VI.
  4. Form the forcemeat into small rolls, not larger than a finger.
  5. Wrap twice or thrice as much of the pounded meat equally around each forcemeat roll, moistening it with a teaspoonful of water.
  6. Wrap the meat rolls in good puff-paste.
  7. Bake them from fifteen to twenty minutes, or until the crust is perfectly done.
Original Text
EXCELLENT MEAT ROLLS. Pound, as for potting (see page 305), and with the same proportion of butter and of seasonings, some half-roasted veal, chicken, or 361turkey. Make some forcemeat by the receipt No. 1, Chapter VI., and form it into small rolls, not larger than a finger; wrap twice or thrice as much of the pounded meat equally round each of these, first moistening it with a teaspoonful of water; fold them in good puff-paste, and bake them from fifteen to twenty minutes, or until the crust is perfectly done. A small quantity of the lean of a boiled ham may be finely minced and pounded with the veal, and very small mushrooms, prepared as for a partridge (page 329), may be substituted for the forcemeat.
Notes
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