Forcemeat for Veal, Turkeys, Fowls, Hare, &c.

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

2 oz. of ham or lean bacon ↝ Ham [Cold cuts and cured meats]
1/4 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
the rind of half a lemon ↝ Lemon, raw [Citrus fruits]
1 teaspoonful of minced parsley ↝ Parsley, raw [Not included in a food category]
1 teaspoonful of minced sweet herbs
salt, cayenne, and pounded mace to taste ↝ Salt, table, iodized [Spices and Herbs]
salt, cayenne, and pounded mace to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt, cayenne, and pounded mace to taste ↝ Spices, mace, ground [Spices and Herbs]
6 oz. of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For Hare

the liver of the animal ↝ Chicken, liver, all classes, raw [Poultry Products]

Instructions (6)

Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced.
Add a seasoning to taste, of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting.
Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use.

Cooking

When it is made into balls, fry of a nice brown, in boiling lard, or put them on a tin and bake for 1/2 hour in a moderate oven.
As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy.
For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.

Original Text

FORCEMEAT FOR VEAL, TURKEYS, FOWLS, HARE, &c.

417. INGREDIENTS.—2 oz. of ham or lean bacon, 1/4 lb. of suet, the rind of half a lemon, 1 teaspoonful of minced parsley, 1 teaspoonful of minced sweet herbs; salt, cayenne, and pounded mace to taste; 6 oz. of bread crumbs, 2 eggs.

Mode.—Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste, of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting. Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use. When it is made into balls, fry of a nice brown, in boiling lard, or put them on a tin and bake for 1/2 hour in a moderate oven. As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.

Average cost, 8d.

Sufficient for a turkey, a moderate-sized fillet of veal, or a hare.

Note.—In forcemeat for HARE, the liver of the animal is sometimes added. Boil for 5 minutes, mince it very small, and mix it with the other ingredients. If it should be in an unsound state, it must be on no account made use of.

[Illustration: BASIL.]

SWEET HERBS.—Those most usually employed for purposes of cooking, such as the flavouring of soups, sauces, forcemeats, &c., are thyme, sage, mint, marjoram, savory, and basil. Other sweet herbs are cultivated for purposes of medicine and perfumery: they are most grateful both to the organs of taste and smelling; and to the aroma derived from them is due, in a great measure, the sweet and exhilarating fragrance of our "flowery meads." In town, sweet herbs have to be procured at the greengrocers' or herbalists', whilst, in the country, the garden should furnish all that are wanted, the cook taking great care to have some dried in the autumn for her use throughout the winter months.

Notes

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