Forcemeat for an ARTIFICIAL TURTLE

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 30 min Total: 30 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

a pound of the fat of a loin of veal ↝ Veal, loin, separable lean and fat, cooked, braised [Lamb, Veal, and Game Products]
the same of lean ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
six boned anchovies
mace ↝ Spices, mace, ground [Spices and Herbs]
Chyan ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little shred parsley ↝ Parsley, raw [Not included in a food category]
sweet marjoram ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
some juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
three or four spoonfuls of Madeira wine ↝ Wine, rice [Wine]
a little fine flour ↝ Flour, 00 [Cereal Grains and Pasta]

addition to turtle

the green skin of a salmon's head ↝ Fish, salmon, raw [Fish]

Instructions (8)

Beat the veal fat, veal lean, and anchovies fine in a marble mortar.
Season with mace, Chyan, salt, a little shred parsley, sweet marjoram, some juice of lemon, and three or four spoonfuls of Madeira wine.
Mix these well together.
Make the mixture into little balls.
Dust the balls with a little fine flour.
Put the balls into your dish to stew about half an hour before you serve it up.
Boil the green skin of a salmon's head a little.
Stew the salmon skin among the rest of the things.

Original Text

To make Forcemeat for an ARTIFICIAL TURTLE.

TAKE a pound of the fat of a loin of veal, the same of lean, with six boned anchovies, beat them fine in a marble mortar, season with mace, Chyan, salt, a little shred parsley, sweet marjoram, some juice of lemon, and three or four spoonfuls of Madeira wine, mix these well together, and make it into little balls, dust them with a little fine flour, and put them into your dish to stew about half an hour before you serve it up; the green skin of a salmon's head is a very great addition to your turtle; boil it a little, then stew it among the rest of the things.

Notes

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