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Forcemeat No 2

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Take half a pound of the lean of a leg of veal, with the skin picked

off, cut it into small pieces, and mince it very small; shred very fine

a pound of beef-suet and grate a nutmeg into both; beat half as much

mace into it with cloves, pepper, and salt, a little rosemary, thyme,

sweet marjoram, and winter savory. Put all these to the meat in a

mortar, and beat all together, till it is smooth and will work easily

with your hands, like paste. Break two new laid eggs to some white bread

crumbs, and make them into a paste with your hands, frying it in butter.

If you choose, leave out the herbs.











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