Forcemeat, to make. No. 1.

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 (11)

a pound of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a small onion ↝ Onions, raw [Vegetables and Vegetable Products]
a pound of beef ↝ Beef, ground, raw [Ground beef]
the inside of three French rolls ↝ Rolls, french [Baked Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
soup ↝ Soup, mulligatawany [Soups, broth-based]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Chop small a pound of veal, parsley, thyme, a small onion, and a pound of beef.
Grate the inside of three French rolls.
Put all these together with pepper, salt, soup, and nutmeg, seasoning it to your taste.
Add as many eggs as will make it of a proper stiffness.
Roll them into balls.

Original Text

Forcemeat, to make. No. 1.

Chop small a pound of veal, parsley, thyme, a small onion, and a pound of beef; grate the inside of three French rolls, and put all these together, with pepper, salt, soup, and nutmeg, seasoning it to your taste; add as many eggs as will make it of a proper stiffness, and roll them into balls.

Notes

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