Home › The Principles of Cookery › Veal Forcemeat

Veal Forcemeat

No. 1. Shred finely half a pound of suet, free from skin and fibre. Mix with it half a pound of bread-crumbs cribbled through a colander, the rind of half a small lemon, grated, one tea-spoonful of salt, half a tea-spoonful of white pepper, a table-spoonful of chopped parsley, a tea-spoonful of thyme, a tea-spoonful of marjoram, two small blades of mace pounded. Bind the mixture together with yolk of egg, the bulk of which may be increased with milk when economy is a consideration. No. 2. Chop finely a quarter of a pound of beef suet with two ounces of lean raw ham and five ounces of bread-crumbs rubbed through a colander. Add a piece of thin lemon-rind about the size of a thumb-nail, a tea-spoonful of chopped parsley, a tea-spoonful of mixed sweet herbs if fresh--if very dry, two tea-spoonful--and half a tea-spoonful of salt, and a little cayenne or white pepper. Bind the mixture together with two whole eggs. No. 3. Take half a pound of veal, and a quarter of a pound of fat bacon. Cut these into strips, and scrape them with the back of a knife, then pound them well in a mortar, and pass the preparation through a sieve. Mix with it the crumb of half a roll, a salt-spoonful of powdered mace, the same quantity of grated nutmeg, a dessert-spoonful of chopped onions, parsley, and mushrooms, with a little pepper and salt. Mix these ingredients thoroughly, continually pounding them in the mortar, bind them together with two well-beaten eggs, and poach a small quantity in boiling water to test it. When the preparation is firm, light, and delicately flavoured it will be ready for use. This forcemeat may be used on all occasions, for pies, balls, etc. When forcemeat is to be served in the form of balls, mould it to the size and shape of large marbles, put these into hot fat over the fire, and turn them about for a few minutes till they are lightly browned. Place them on a sheet of blotting paper before the fire to drain off the fat. When dry they are ready for serving.