Forcemeat for Cold Savoury Pies

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

Source: The Book of Household Management
Yield: 2.0 small pies
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

1 lb. of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
1 lb. of fat bacon
salt, cayenne, pepper, and pounded mace to taste ↝ Salt, table, iodized [Spices and Herbs]
salt, cayenne, pepper, and pounded mace to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt, cayenne, pepper, and pounded mace to taste ↝ Spices, pepper, black [Spices and Herbs]
salt, cayenne, pepper, and pounded mace to taste ↝ Spices, mace, ground [Spices and Herbs]
a very little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the same of chopped lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
1/2 teaspoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
1/2 teaspoonful of minced savoury herbs
1 or 2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (8)

Chop the veal and bacon together.
Put the chopped veal and bacon in a mortar with the salt, cayenne, pepper, pounded mace, nutmeg, chopped lemon-peel, chopped parsley, and minced savoury herbs.
Pound well.
Bind with 1 or 2 eggs which have been previously beaten and strained.
Work the whole well together.
The forcemeat will be ready for use.
If the pie is not to be eaten immediately, omit the herbs and parsley, as these would prevent it from keeping.
Mushrooms or truffles may be added.

Original Text

FORCEMEAT FOR COLD SAVOURY PIES.

415. INGREDIENTS.—1 lb. of veal, 1 lb. of fat bacon; salt, cayenne, pepper, and pounded mace to taste; a very little nutmeg, the same of chopped lemon-peel, 1/2 teaspoonful of chopped parsley, 1/2 teaspoonful of minced savoury herbs, 1 or 2 eggs.

Mode.—Chop the veal and bacon together, and put them in a mortar with the other ingredients mentioned above. Pound well, and bind with 1 or 2 eggs which have been previously beaten and strained. Work the whole well together, and the forcemeat will be ready for use. If the pie is not to be eaten immediately, omit the herbs and parsley, as these would prevent it from keeping. Mushrooms or truffles may be added.

Sufficient for 2 small pies.

[Illustration: MARJORAM.]

MARJORAM.—Although there are several species of marjoram, that which is known as the sweet or knotted marjoram, is the one usually preferred in cookery. It is a native of Portugal, and when its leaves are used as a seasoning herb, they have an agreeable aromatic flavour. The winter sweet marjoram used for the same purposes, is a native of Greece, and the pot-marjoram is another variety brought from Sicily. All of them are favourite ingredients in soups, stuffings, &c.

Notes

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