Forcemeat. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

A pound of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
full its weight in beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a bit of bacon ↝ Beef, bacon, cooked [Bacon]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
the yolks of two or three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
oysters ↝ Oysters, raw [Shellfish]
marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]

Instructions (5)

Shred veal, beef suet, and bacon together.
Beat the mixture in a mortar until very fine.
Season with sweet-herbs, pepper, and salt.
When rolling the mixture to fry, add the yolks of two or three eggs to bind it.
Optionally, add oysters or marrow.

Original Text

Forcemeat. No. 3.

A pound of veal, full its weight in beef suet, and a bit of bacon, shred all together; beat it in a mortar very fine; season with sweet-herbs, pepper, and salt. When you roll it up to fry, add the yolks of two or three eggs to bind it; you may add oysters or marrow.

Notes

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