Fillet with Forcemeat

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

Forcemeat

the crumbs of a penny loaf ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
half a pound of fat bacon scraped
a little lemon peel or lemon thyme ↝ Lemon peel, raw [Fruits and Fruit Juices]
parsley ↝ Parsley, raw [Not included in a food category]
two or three sprigs of sweet marjoram ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
one anchovy
grate a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
Chyan pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt to your palate ↝ Salt, table, iodized [Spices and Herbs]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Filling

boiling spinage, that is boiled and well squeezed
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
chopped oysters ↝ Oysters, raw [Shellfish]
beef marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]

For the pot

the caul
a pint of water ↝ Water, tap [Tap water]
a coarse paste ↝ Guava paste [Jams, syrups, toppings]

Instructions (7)

Cut the bone nicely out of a fillet.
Make a forcemeat of the crumbs of a penny loaf, half a pound of fat bacon scraped, a little lemon peel or lemon thyme, parsley, two or three sprigs of sweet marjoram, one anchovy, chop them all very well, grate a little nutmeg, Chyan pepper and salt to your palate, mix all up together with egg and a little cream.
Fill up the place where the bone came out with the forcemeat.
Cut the fillet across, in cuts about one inch from another all round the fillet.
Fill one nick with forcemeat, a second with boiling spinage, that is boiled and well squeezed, a third with bread crumbs, chopped oysters, and beef marrow, then forcemeat, and fill them up as above all round the fillet.
Wrap the caul close round it, and put it in a deep pot, with a pint of water.
Make a coarse paste to lay over it, to keep the even from giving it a fiery taste.

Original Text

CUT the bone nicely out of a fillet, make a forcemeat of the crumbs of a penny loaf, half a pound of fat bacon scraped, a little lemon peel or lemon thyme, parsley, two or three sprigs of sweet marjoram, one anchovy, chop them all very well, grate a little nutmeg, Chyan pepper and salt to your palate, mix all up together with egg and a little cream, and fill up the place where the bone came out with the forcemeat, then cut the fillet across, in cuts about one inch from another all round the fillet, fill one nick with forcemeat, a second with boiling spinage, that is boiled and well squeezed, a third with bread crumbs, chopped oysters, and beef marrow, then forcemeat, and fill them up as above all round the fillet, wrap the caul close round it, and put it in a deep pot, with a pint of water, make a coarse paste to lay over it, to keep the even from giving it a fiery taste; when it comes out

Notes

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