To make artificial CHICKENS or PIGEONS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

forcemeat

rich forcemeat with veal, lamb, or chickens ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
rich forcemeat with veal, lamb, or chickens ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
rich forcemeat with veal, lamb, or chickens ↝ Chicken, ground, raw [Poultry Products]
seasoned with pepper, salt, parsley, a shallot, a piece of fat bacon, a little butter, and the yolk of an egg ↝ Spices, pepper, black [Spices and Herbs]
seasoned with pepper, salt, parsley, a shallot, a piece of fat bacon, a little butter, and the yolk of an egg ↝ Salt, table, iodized [Spices and Herbs]
seasoned with pepper, salt, parsley, a shallot, a piece of fat bacon, a little butter, and the yolk of an egg ↝ Parsley, raw [Not included in a food category]
seasoned with pepper, salt, parsley, a shallot, a piece of fat bacon, a little butter, and the yolk of an egg ↝ Shallots, raw [Vegetables and Vegetable Products]
seasoned with pepper, salt, parsley, a shallot, a piece of fat bacon, a little butter, and the yolk of an egg
seasoned with pepper, salt, parsley, a shallot, a piece of fat bacon, a little butter, and the yolk of an egg ↝ Butter, stick, unsalted [Dairy and Egg Products]
seasoned with pepper, salt, parsley, a shallot, a piece of fat bacon, a little butter, and the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

coating

roll the forcemeat very well in the yolk of an egg, then in the crumbs of bread ↝ Egg, yolk only, raw [Eggs and omelets]
roll the forcemeat very well in the yolk of an egg, then in the crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for baking

put them on tin plates well buttered ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Make a rich forcemeat with veal, lamb, or chickens, seasoned with pepper, salt, parsley, a shallot, a piece of fat bacon, a little butter, and the yolk of an egg.
Work the forcemeat up in the shape of pigeons or chickens, putting the foot of the bird you intend it for in the middle, so as just to appear at the bottom.
Roll the forcemeat very well in the yolk of an egg, then in the crumbs of bread.
Send them to the oven, and bake them a light brown.
Do not let them touch each other.
Put them on tin plates well buttered, as you send them to the oven.
You may send them to the table dry, or gravy in the dish, just as you like.

Original Text

To make artificial CHICKENS or PIGEONS.

MAKE a rich forcemeat with veal, lamb, or chickens, seasoned with pepper, salt, parsley, a shallot, a piece of fat bacon, a little butter, and the yolk of an egg; work it up in the shape of pigeons or chickens, putting the foot of the bird you intend it for in the middle, so as just to appear at the bottom, roll the forcemeat very well in the yolk of an egg, then in the crumbs of bread, send them to the oven, and bake them a light brown, do not let them touch each other, put them on tin plates well buttered, as you send them to the oven: you may send them to the table dry, or gravy in the dish, just as you like.

Notes

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