Good Common Forcemeat

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 5 min Total: 5 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (2)
  1. Add to four ounces of bread-crumbs two of the lean of a boiled ham, quite free from sinew, and very finely minced; two of good butter, a dessertspoonful of herbs, chopped small, some lemon-grate, nutmeg, a little salt, a good seasoning of pepper or cayenne and one whole egg, or the yolks of two.
  2. This may be fried in balls of moderate size, for five minutes, to serve with roast veal, or it may be put into the joint in the usual way.
Original Text
NO. 2. ANOTHER GOOD COMMON FORCEMEAT. Add to four ounces of bread-crumbs two of the lean of a boiled ham, quite free from sinew, and very finely minced; two of good butter, a dessertspoonful of herbs, chopped small, some lemon-grate, nutmeg, a little salt, a good seasoning of pepper or cayenne and one 158whole egg, or the yolks of two. This may be fried in balls of moderate size, for five minutes, to serve with roast veal, or it may be put into the joint in the usual way. Bread-crumbs, 4 oz.; lean of ham, 2 oz.; butter, 2 oz.; minced herbs, 1 dessertspoonful; lemon-grate, 1 teaspoonful; nutmeg, mace, and cayenne, together, 1 small teaspoonful; little salt; 1 whole egg, or yolks of 2.
Notes
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