Roast fowl or veal with force-meat

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

Force-meat

a large fowl, or a pound of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
as much grated bread ↝ Bread, vegetable [Yeast breads]
half a pound of suet cut and beat very fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
about a large tea-spoonful of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For serving

oyster-sauce ↝ Oyster sauce [Soy-based condiments]
celery-sauce ↝ Celery, raw [Vegetables and Vegetable Products]
good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
lemon ↝ Lemon, raw [Citrus fruits]
the pinions ↝ Nuts, brazilnuts, raw [Nut and Seed Products]

Instructions (9)

Cut the fowl down the back.
Bone the fowl with a sharp penknife.
Prepare the force-meat: Mix together grated bread (equal in quantity to the veal or fowl), half a pound of suet cut and beat very fine, a little beaten mace, two beaten cloves, half a nutmeg grated, about a large tea-spoonful of grated lemon-peel, the yolks of two eggs, a little pepper, and salt.
Fill up the places where the bone came out with the force-meat.
Fill the body of the fowl with the force-meat, so that it looks as it did before.
Sew up the back.
Roast the fowl.
Serve with oyster-sauce, celery-sauce, or just as you please, but good gravy in the dish and garnish with lemon is recommended.
Be sure to save the pinions.

Original Text

FIRST cut it down the back, and with a ſharp penknife bone it, then make your force-meat thus; Take a large fowl, or a pound of veal, as much grated bread, half a pound of suet cut and beat very fine, a little beaten mace, two cloves, half a nutmeg grated, about a large tea-spoonful of lemon-peel, and the yolks of two eggs; mix all together, with a little pepper and salt, fill up the places where the bone came out, and fill the body, that it may look just as it did before, sew up the back, and roast it; You may have oyster-sauce, celery-sauce, or just as you please; but good gravy in the dish, and garnish with lemon, is as good as any thing. Be sure to save the pinions on.

Notes

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