Farcie, to make

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 13 days ago
Not a recipe
No
Ingredients (9)
Farcie base
Steaming
Jelly
Optional addition
Instructions (6)
  1. Take the tender part of a fillet of veal, free from sinew, and mince it fine, with a piece of the fat of ham, some chopped thyme, basil, and marjoram, dried, and a little seasoning according to the palate.
  2. Put the whole in a stewpan, and keep stirring it till it is warm through; then put it on a sieve to drain.
  3. When the liquor has run from it, pound the farcie, while warm, in a mortar, adding the drained liquor, by degrees, till the whole is again absorbed in the meat, which must be pounded very fine.
  4. Put it in an earthen pot, and steam it for half an hour with a slice of fat ham; cover over the pot to prevent the steam from getting to it.
  5. When cold, pour on some good jelly made of the lean of ham and veal, and take care to pour it on cold (that is, when the jelly is just dissolved,) otherwise it will raise the farcie.
  6. When livers are to be had, put a third of them with the ham and veal, as above directed, and the farcie will be better.
Original Text
Farcie, to make. Take the tender part of a fillet of veal, free from sinew, and mince it fine, with a piece of the fat of ham, some chopped thyme, basil, and marjoram, dried, and a little seasoning according to the palate. Put the whole in a stewpan, and keep stirring it till it is warm through; then put it on a sieve to drain. When the liquor has run from it, pound the farcie, while warm, in a mortar, adding the drained liquor, by degrees, till the whole is again absorbed in the meat, which must be pounded very fine. Put it in an earthen pot, and steam it for half an hour with a slice of fat ham; cover over the pot to prevent the steam from getting to it; when cold, pour on some good jelly made of the lean of ham and veal, and take care to pour it on cold (that is, when the jelly is just dissolved,) otherwise it will raise the farcie. When livers are to be had, put a third of them with the ham and veal, as above directed, and the farcie will be better.
Notes
—