| 单词 | forcemeat |
| 例句 | I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga,” and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata.” Dracula 1897-05-26T00:00:00Z Dried apricots, prunes and figs all add a touch of yule tidings to a sausage-based forcemeat. Nigel Slater’s roast pork recipes 2015-12-06T05:00:00Z It was powder and milk, not forcemeat and cloth. The Menuist: An avocado chocolate pudding from Abbott Kinney that everybody will love 2018-08-11T04:00:00Z Honestly, this is better forcemeat than anything you’ll find at Dodger Stadium. Everything you need to know about the food at Star Wars: Galaxy's Edge in Disneyland 2019-05-31T04:00:00Z Savory dishes seasoned with nutmeg tend to the old-fashioned: forcemeats, haggis, béchamel-coated vegetables and piped Duchess potatoes. There's a lot more to nutmeg than holiday cookies 2017-01-19T05:00:00Z Meat & Foods' half-smoke doesn't carpet-bomb your tongue with red pepper flake; its heat plays a more harmonious role in this forcemeat of beef and pork, never succumbing to the cheap theatrics of sheer chili spice. The $20 Diner’s guide to the best no-fuss burgers and hot dogs in the D.C. area 2016-07-01T04:00:00Z Panada, pa-n�′da, n. a dish made by boiling bread to a pulp in water, with sweetening and flavour: a batter for forcemeats. Chambers's Twentieth Century Dictionary (part 3 of 4: N-R) 2012-01-30T03:00:13.887Z My diary records that on one occasion we had a young native companion, "roast, with forcemeat," for dinner, and that it was "delicious." Thirty Years in Australia 2011-10-25T02:00:27.397Z For Homer never puts rissoles, or forcemeat, or cheesecakes, or omelettes before his princes, but meat such as was calculated to make them vigorous in body and mind. The Deipnosophists, or Banquet of the Learned of Athen?us 2011-08-02T02:00:21.843Z Its ultimate origin is the Latin farcire, to stuff, and with the meaning of “stuffing” or forcemeat it appears in old cookery books in English. Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 2 "Fairbanks, Erastus" to "Fens" 2011-06-19T02:00:16.580Z Chartreuses are made by lining a mold with rice, a vegetable, or a forcemeat, and filling the center with a different food. The Century Cook Book 2011-01-04T03:01:10.367Z Stuff a fowl with a forcemeat made of the hearts and livers, an anchovy, the yolk of a hard-boiled egg, one onion, a little spice, and a little shred veal-kidney fat. Dressed Game and Poultry à la Mode There are sardine pastes, lobster pastes, fish forcemeats found in the larder of every good kitchen—preparations of Apician character. Cookery and Dining in Imperial Rome Procure a fine large fresh haddock and two smaller, of which to make forcemeat. Nelson's Home Comforts Thirteenth Edition Throw in some forcemeat balls, made according to direction, and a few hard yolks of eggs, and serve up hot. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Spread the boned chicken on a board, the skin side down; turn the flesh of the legs and wings right side out, and stuff them with forcemeat into shape. The Century Cook Book 2011-01-04T03:01:10.367Z Mushrooms, oysters, and forcemeat balls should be put into the sauce. Dressed Game and Poultry à la Mode Any kind of flour for binding the forcemeat would cheapen the dish. Cookery and Dining in Imperial Rome Pound the ingredients well, fill the cavity with the forcemeat, and cover it with a piece of veal caul. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Rub it all to a paste; add a little salt; then roll them into little eggs, and add them, with the forcemeat balls, to the turtle when you dish it. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Make a roll of the stuffing or forcemeat, and lay it in the chicken. The Century Cook Book 2011-01-04T03:01:10.367Z Make a stiff forcemeat from the breast of a fowl or pheasant, or the two breasts of partridge or grouse. Dressed Game and Poultry à la Mode The above is a fish forcemeat, now seldom used as an integral dish, but still popular as a dressing for fish or as quenelles. Cookery and Dining in Imperial Rome Place some pieces of butter upon the meat to keep it moist, and add truffles, mushrooms, morels, artichoke bottoms, or forcemeat balls, at pleasure. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Just before you send it to table, add the juice of two small lemons, and put forcemeat balls and hard eggs to it. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. This simple machine minces meat very fine, and is useful in making croquettes, forcemeat for stuffings, etc. The Century Cook Book 2011-01-04T03:01:10.367Z Take some more tongue, pound and pass it through a sieve and mix it with the forcemeat. Dressed Game and Poultry à la Mode The modern fish forcemeat is usually made of raw fish, cream and eggs, with the necessary seasoning. Cookery and Dining in Imperial Rome Pound the reserved veal in a marble mortar for the forcemeat, and rub it through a hair sieve, with as much of the udder as there is of meat from the leg of veal. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families If you chuse it, boil an ox’s palate tender, cut it in dice, and put in, also forcemeat balls. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. For forcemeat, the raw meat is used, and may be used alone or mixed with panada: in the latter case it is called Quenelle forcemeat. The Century Cook Book 2011-01-04T03:01:10.367Z Butter and fill up some cutlet moulds with the forcemeat, and steam them in the oven. Dressed Game and Poultry à la Mode Danneil’s interpretation suggests the thought that the raw hare’s meat is cut into squares which are filled with forcemeat, rolled, wrapped, and roast—a roulade of hare in the regular term. Cookery and Dining in Imperial Rome Have ready prepared a thin forcemeat, made of the crumb of a penny loaf, half a pound of beef suet shred fine, the yolks of four eggs, and a few oysters chopped. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Give it a boil to thicken; then brown some butter, and put in the tails and claws of the crawfish, and some of the forcemeat made into balls. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Butter individual timbale molds, decorate them with truffles, fill with forcemeat, and poach ten to fifteen minutes in slow oven. The Century Cook Book 2011-01-04T03:01:10.367Z Dish up alternately a cutlet of tongue with a cutlet of forcemeat; sauce the whole with chaud-froid sauce, and garnish with chopped aspic and very small red tomatoes. Dressed Game and Poultry à la Mode The ancients probably used the trimmings of hare and other meat for this forcemeat, or meat loaf, either to stuff the hare with, or to make a meal of the preparation itself, as indicated above. Cookery and Dining in Imperial Rome Serve with forcemeat balls made of the remainder of the lobster, mace, pepper, salt, a few crumbs, and an egg or two. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families After having boned your goose and fowl, season them well, and put your fowl into the goose, and into the fowl some forcemeat. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Press forcemeat into rings or cutlet molds; partly poach them. The Century Cook Book 2011-01-04T03:01:10.367Z Having boned the goose, stuff it with the following forcemeat:—Twelve sage leaves, two onions, and two apples, all shred very fine. Dressed Game and Poultry à la Mode This and the preceding formula resemble closely our purées or forcemeats of livers of game and fowl, which are spread on croutons to accompany the roast. Cookery and Dining in Imperial Rome Bone a shoulder of lamb, and fill it up with forcemeat; braise it two hours over a slow stove. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Then put both into a raised crust, filling the corners with the forcemeat. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Wind the spaghetti around the mold, holding it in place, as you proceed, with a layer of forcemeat. The Century Cook Book 2011-01-04T03:01:10.367Z Stuff the birds with turkey forcemeat and lard the breasts. Dressed Game and Poultry à la Mode The formula for the forcemeat of the fish is not given here but is found in ℞ No. 406—stuffed Sepia, a fish akin to the calamary. Cookery and Dining in Imperial Rome Boil five pullet's eggs, quite hard; and without removing the white, cover them completely with a fine relishing forcemeat, in which, let scraped ham, or chopped anchovy, bear a due proportion. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Make some forcemeat, and add bruised liver and a glass of red wine. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Make the layer of forcemeat thick enough to give the timbale stability. The Century Cook Book 2011-01-04T03:01:10.367Z Make some game forcemeat with the legs, and with it line some little moulds; fill up the empty space with the shredded game and vegetables and then cover with a layer of forcemeat. Dressed Game and Poultry à la Mode This forcemeat is supposed to be used for the stuffing of the hare; it, being boned, is rolled up, the forcemeat inside, the outside covered with caul or paper, fastened with skewers. Cookery and Dining in Imperial Rome If it want any more seasoning, add some when hot, and serve with hard eggs, forcemeat balls, a squeeze of lemon, and a spoonful of soy. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Bone your partridges, and stuff them with forcemeat, made of breast of chicken and veal, ham and beef-suet, all chopped very fine, but not pounded in a mortar, which would spoil it. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Make a forcemeat of another fowl or of veal, or of both chicken and veal. The Century Cook Book 2011-01-04T03:01:10.367Z Take as many even large-sized truffles as ortolans; make a large round hole in the middle of each truffle, and put in it a little chicken forcemeat. Dressed Game and Poultry à la Mode Most likely these fish forcemeat balls were fried in olive oil. Cookery and Dining in Imperial Rome After beating them to make them tender, spread them over with any quantity of high seasoned forcemeat. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Put in as much good gravy as will just cover them, and a few mushrooms and forcemeat balls. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Timbales are forms of pastry or of forcemeat filled with salpicon. The Century Cook Book 2011-01-04T03:01:10.367Z Truss a brace of partridges for boiling, fill them with good game forcemeat, with two or three truffles cut up in small pieces, and tie thin slices of fat bacon over them. Dressed Game and Poultry à la Mode A little butter, fresh cream and eggs are the proper ingredients for chicken forcemeat. Cookery and Dining in Imperial Rome The poignancy of forcemeat should be regulated by the savouriness of the viands, to which it is intended to give an additional zest. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Cut off one leg; truss the pigeons to boil, and let the leg come out of the vent; fill them with forcemeat: tie them with packthread, and stew them in good broth. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. The receipts below give the rules for making the pastry, forcemeat, and salpicon, and the combinations. The Century Cook Book 2011-01-04T03:01:10.367Z Bone a pheasant and stuff it with the meat from four woodcocks or six snipe, cut it up, and chop up some truffles and make it into forcemeat. Dressed Game and Poultry à la Mode A paste or forcemeat of the livers and fish were made. Cookery and Dining in Imperial Rome The consistence of forcemeats is attended with some difficulty; they are almost always either too heavy or too light. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Have the birds trussed with their legs in their bodies, but stuffed with forcemeat; parboil and lard them with fat bacon; season with pepper, spices, parsley, and minced chives; stew them very gently. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. This forcemeat is used the same as cream forcemeat. The Century Cook Book 2011-01-04T03:01:10.367Z Pour round half a pint of Financi�re sauce, and garnish with small quenelles of forcemeat, truffles, mushrooms, and cockscombs in the centre. Dressed Game and Poultry à la Mode Method.—Place the forcemeat inside the turkey, and truss it nicely. The Skilful Cook A Practical Manual of Modern Experience Spread forcemeat over, seasoned high, and also a little garlic and cayenne. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Butter your pan, lay in it some sliced bacon, and cover all the inside of it with forcemeat. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Put in the forcemeat carefully with a knife, press it well against the sides to force out any air-bubbles, and have a care not to displace the decoration. The Century Cook Book 2011-01-04T03:01:10.367Z Put some p�t� de foie gras forcemeat, or any other forcemeat, into a small stewpan, and spread it all over at the bottom and sides, rubbing the stewpan first with butter. Dressed Game and Poultry à la Mode Method.—Stuff the duck by placing the forcemeat inside it. The Skilful Cook A Practical Manual of Modern Experience If wanted of a high relish, add mace, cayenne, and nutmeg, to the salt and pepper; also forcemeat, and eggs. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Season, and thicken it with brown thickening, a few morels, mushrooms, lemon, and forcemeat balls. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Pour enough boiling water to cover them carefully on the sides of the pan, so it will go into the pan without defacing the forcemeat; let them poach for five minutes without the water boiling. The Century Cook Book 2011-01-04T03:01:10.367Z Take the pigeons out and mask them well with more of the forcemeat, brush some beaten egg over each, and put them in the fryingpan and fry them in good dripping. Dressed Game and Poultry à la Mode Make some balls of veal forcemeat, to which the chopped liver of the hare has been added, and either fry or bake them. The Skilful Cook A Practical Manual of Modern Experience Mix these together, season the forcemeat with cayenne, salt, pepper, and nutmeg, and spread it on the veal caul. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Wash eight or ten Scots collops over with egg batter; season and lay over a little forcemeat; roll them up and roast them; make a good ragout for them; garnish with sliced orange. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Line well-buttered individual molds with a cream forcemeat made of veal or chicken; fill the center with a forcemeat made of duck or any game. The Century Cook Book 2011-01-04T03:01:10.367Z Make a forcemeat of the quails' livers, a small piece of calf's liver, and half their quantity of bacon. Dressed Game and Poultry à la Mode Method.—Fill the belly of the rabbit with the forcemeat, and sew it in. The Skilful Cook A Practical Manual of Modern Experience Cut some long thin collops, beat them, lay them on thin slices of fat bacon, and over these a layer of forcemeat highly seasoned, with some shred shalot and cayenne. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Lay them alternately in the dish with forcemeat or sausage meat, the yolks of three eggs boiled hard, and a gill of water. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Cover the top with a white forcemeat, and smooth it off even with the mold. The Century Cook Book 2011-01-04T03:01:10.367Z Make a forcemeat of ham, chicken, tongue, seasoned with a little sweet herbs, pepper, salt, cayenne, some breadcrumbs, and mushrooms chopped fine. Dressed Game and Poultry à la Mode Ingredients—Remains of cooked veal.Slices of ham.2 or 3 hard-boiled eggs.Some nice second stock.A little gelatine.Some forcemeat balls. The Skilful Cook A Practical Manual of Modern Experience Ten minutes before the soup is ready put in the forcemeat balls, and continue to skim the soup till it is taken off the fire. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Kabob, an Indian ragout 123 Lamb, leg, to boil 124 —— ——, with forcemeat ib. ——, shoulder of, grilled ib. ——, to ragout ib. ——, to fricassee ib. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. The stem is opened to admit the forcemeat, then pressed together again. The Century Cook Book 2011-01-04T03:01:10.367Z Make a forcemeat of finely scraped beef, say one pound, also four ounces of fat pork. Dressed Game and Poultry à la Mode If they are served with hare, the liver is chopped and mixed with the forcemeat. The Skilful Cook A Practical Manual of Modern Experience Take slices of veal, enough to make a side dish; lay them on your dresser, and lay forcemeat upon each slice; roll them up, and tie them round with coarse thread. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Thicken the gravy with a little flour; add ketchup, and a little lemon juice, and, to enrich it, add pickled mushrooms, hard yolks of eggs, and forcemeat balls. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Any forcemeat may be used in the same way. The Century Cook Book 2011-01-04T03:01:10.367Z Line a dish with this forcemeat, put in the snipe, and bake it for an hour to an hour and fifteen minutes. Dressed Game and Poultry à la Mode Method.—Stuff the goose by placing the sage and onion forcemeat inside it. The Skilful Cook A Practical Manual of Modern Experience If you have any forcemeat left, make them into small balls, and fry them; put them into the sauce, give them a toss, and pour it over the eel. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Have the head well cleaned; boil it well, cut in slices half of the head, and have some good ragout of forcemeat, truffles, mushrooms, morels, and artichoke bottoms, also some veal sweet-herbs. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. When you have a very large entertainment to prepare, get your soups and sauces, forcemeats, &c. ready the day before, and read the 7th chapter of our Rudiments of Cookery. The Cook's Oracle; and Housekeeper's Manual Line a buttered pie-mould with raised crust paste, and put in a layer of the forcemeat at the bottom of the mould, leaving it hollow in the centre. Dressed Game and Poultry à la Mode Method.—Stuff the belly of the hare with the forcemeat, and sew it in. The Skilful Cook A Practical Manual of Modern Experience Make a forcemeat of the sweetbread boiled, a few crumbs of bread, a little beef suet, an egg, pepper and salt, a spoonful or two of cream, and a little grated nutmeg. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Boil as many eggs as you want very hard; take out the yolks, roll them up in the forcemeat, and make them the size and shape of an egg. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. A little powdered sage, &c. strewed over them, will give them a nice relish, or the savoury powder in No. 51, or forcemeat sausages like No. 378. The Cook's Oracle; and Housekeeper's Manual Make a forcemeat of three ounces of fat bacon, three ounces of fowl's liver, and cut both into pieces an inch square. Dressed Game and Poultry à la Mode Grease a piece of paper with dripping, and tie it firmly over the top of the heart to keep in the forcemeat. The Skilful Cook A Practical Manual of Modern Experience Then thicken the gravy it was stewed in, pour it over the veal, and garnish with forcemeat balls. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Have ready forcemeat balls fried, made in different shapes; dip some sippets into butter, fry and cut them three-corner-ways, stick them into the meat; lay the balls round the dish. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. The poignancy of forcemeat should be proportioned to the savouriness of the viands, to which it is intended to give an additional zest. The Cook's Oracle; and Housekeeper's Manual Take four partially roasted snipes, split them open down the back, and spread the forcemeat a quarter of an inch thick over the inside of each. Dressed Game and Poultry à la Mode Decorate it with slices of egg, and balls made of veal forcemeat. The Skilful Cook A Practical Manual of Modern Experience Parboiled sweetbreads and tongues are the principal ingredients for stuffing or forcemeat. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Lay on some good forcemeat, made with veal; roll them, and tie them round once or twice, to keep them in a neat shape. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Some dishes require a very delicately flavoured forcemeat, for others, it must be full and high seasoned. The Cook's Oracle; and Housekeeper's Manual Cut some neat slices of bread about two inches square, and fry them a pale colour, then spread on them the liver and trail forcemeat. Dressed Game and Poultry à la Mode Ingredients—Some cold roast beef.Some veal forcemeat, omitting the suet.Some gravy.Flour.Pepper and salt.Some mashed potatoes. The Skilful Cook A Practical Manual of Modern Experience Put alternately in layers the chicken, slices of ham, or fresh gammon of bacon, forcemeat balls, and eggs boiled hard. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Take out the bones, and have ready palates boiled tender, hard-boiled yolks of eggs, oysters just scalded, and very good forcemeat: stuff all this into the head, and sew it close in a cloth. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. The consistency of forcemeats is rather a difficult thing to manage; they are almost always either too light or too heavy. The Cook's Oracle; and Housekeeper's Manual Have the shoulder boned, saving the blade; stuff it with the following forcemeat. Twenty-Five Cent Dinners for Families of Six Method.—Cut the beef into thin strips, lay a little forcemeat on each, and roll them up. The Skilful Cook A Practical Manual of Modern Experience When cold, put a forcemeat of chopped oysters, crumbs of bread, a bit of butter, nutmeg, pepper, salt, and the yolks of two eggs. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Put some forcemeat on it, and roll it up. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Sweetbreads and tongues are the favourite materials for forcemeat. The Cook's Oracle; and Housekeeper's Manual Worcester sauce.Pepper and salt to taste.1 dozen forcemeat balls, No. 78 Slice the potatoes and fry them very carefully in the butter, so as to thoroughly brown without burning them. New Vegetarian Dishes Serve the soup with forcemeat balls in it. The Skilful Cook A Practical Manual of Modern Experience Lay on them a forcemeat of crumbs of bread, shalot, a little suet or fat, pepper and salt. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Brown a piece of butter thickened with flour, and put in some good gravy, mushrooms, morels, truffles, and forcemeat balls, with sweetbread dried. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. From three hours to three hours and a half; stuff it with the forcemeat ordered for the fillet of veal, in the under side, or balls made of No. 374. The Cook's Oracle; and Housekeeper's Manual Simmer one hour, strain into a hot tureen, place in the forcemeat balls, which have been previously fried, and serve quickly. New Vegetarian Dishes Make them with veal forcemeat, mixed with the liver of the hare finely chopped, and bake them in the oven. The Skilful Cook A Practical Manual of Modern Experience Dip some oysters into the yolk of an egg, and do the same; and also some relishing forcemeat balls, made as for mock turtle. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Garnish with forcemeat balls, and fritters, made of the brains, mixed up with eggs, a little cream, a dust of flour, nutmeg, and a little parsley, boiled and chopped fine. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Sausage-meat is sometimes used as stuffing, instead of the ordinary forcemeat. The Cook's Oracle; and Housekeeper's Manual Proceed as in No. 115, but in addition place on each half tomato a thick layer of forcemeat, or any kind of savoury mixture, of which various recipes will be found in these pages. New Vegetarian Dishes Pour in the sherry and lemon juice, and add the forcemeat balls. The Skilful Cook A Practical Manual of Modern Experience Serve with small bits of bacon rolled up and forcemeat balls. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Spread this forcemeat upon the slices of beef, and roll them up in the form of sausages. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Indeed, it makes a fine forcemeat for most anything. The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan Have ready two or three dozen forcemeat balls to put round it and upon the top. A Poetical Cook-Book We would mince them as fine as forcemeat in five minutes! Stradella Make a forcemeat with two pounds of beef suet, as much lean veal, two anchovies boned and washed, the peel of a lemon, some grated nutmeg, and a little thyme. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Mince your parings with beef suet, parsley, onions, mushroom, a shalot, two leaves of basil, and mix them into a forcemeat with the yolks of four eggs. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Make a highly-seasoned forcemeat of breadcrumbs and onions and a little minced bacon. The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan Serve the head with white or brown thickened gravy, and place the tongue and forcemeat balls round it. A Poetical Cook-Book Stuff the bodies with a forcemeat of fat, salt pork, minced onions, and fine bread crumbs well seasoned with salt and pepper. The Dude Wrangler Make part of this forcemeat into fifteen or twenty balls; boil five eggs hard, some oysters washed clean, and half a pint of fresh mushrooms, and mix with the rest of the forcemeat. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families This done, fill them with forcemeat, and stew them in a little thin gravy. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Dear heart, thy brains must be made o’ forcemeat! A Forgotten Hero Not for Him Uses.—The green parts, either fresh, dried or in decoction, are used very extensively for flavoring soups, gravies, stews, sauces, forcemeats, sausages, dressings, etc. Culinary Herbs: Their Cultivation Harvesting Curing and Uses Then he stopped and stared hard as they lay on their backs grinning up at him with the "forcemeat" oozing through the stitching. The Dude Wrangler Make forcemeat of the flesh, with an anchovy, a little parsley, lemon peel, salt, pepper, and crumbs, and four ounces of butter warmed. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Some persons add forcemeat balls, but they are very rich without. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Use five clean heads of lettuce, wash thoroughly, open up the leaves and fill between with any highly seasoned meat—sweetbreads, chicken or veal preferred—or make a forcemeat stuffing. Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs Bone a chicken, fill with forcemeat, and cook until tender in stock; then press between two dishes until cold. Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes He did not allow his mind to dwell upon this, however, lest it prejudice him when it came to the eating of the "forcemeat." The Dude Wrangler Lay this on the forcemeat, pour on the gravy, and bake it. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Veal, forcemeat balls, yolks of eggs, oysters, a little nutmeg, cayenne pepper, and salt, with a little water put into the dish. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Cut each leaf in pieces about three inches square and fold into it a forcemeat of some sort, or a highly seasoned vegetable dressing. Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs Again, the delicate little envelopes of paste containing forcemeat of some kind or another change their names according to their contents and the town they are made in. The Gourmet's Guide to Europe Make a forcemeat of the roe and some parsley, onion, butter, bread crumbs, thyme, sweet marjoram, and the yolk of an egg. How to Cook Fish The space between the sides of the crust may be filled with fine forcemeat, the same as for savoury pies. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Parboil the head; cut it into thin slices; season with pepper and salt; lay them into a crust with some good gravy, forcemeat balls, and yolks of eggs boiled hard. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Chartreuse à la Parisienne.—An ornamental dish made principally with quenelle forcemeat, and filled with some kind of ragoût, scollops, etc. The Girl's Own Paper, Vol. VIII, No. 355, October 16, 1886 The forcemeat or stuffing should be made hot before it is placed in the marrow. Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet Spread with the forcemeat, roll up, and pin with toothpicks. How to Cook Fish They may be stuffed with a fine forcemeat made with veal, bacon, and the other ingredients, and then they will eat very fine. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Put in their inside finely chopped bacon, or other forcemeat; put them in the dish with the breast downwards, and put forcemeat balls around them. Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 Farce.—Is ordinary forcemeat, such as is used for raised pies. The Girl's Own Paper, Vol. VIII, No. 355, October 16, 1886 This mushroom forcemeat can be used for a variety of purposes. Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet Make a forcemeat of bread-crumbs, the yolks of two eggs, Page 179 a tablespoonful of melted butter, and salt, paprika, grated onion, and minced parsley to season. How to Cook Fish Fry it lightly, lay it on a dish, spread a forcemeat over each piece, and roll it round, fastening the roll with a few small skewers. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Beat the forcemeat smooth, shell the eggs, cover them completely with a thick layer of forcemeat, and fry them a nice brown. Dr. Allinson's cookery book Comprising many valuable vegetarian recipes Stuff fish with this forcemeat, then lay it in a greased pan, put thin strips of salt pork over it and bake in hot oven for forty minutes. The Story of Crisco Place a frying-basket in the saucepan, flour the rounds of mushroom forcemeat so as to make them perfectly dry on the outside. Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet For the forcemeat, which is covered with the flap, you must cut deep into it between 1 and 2, and help to each a thin slice, with a little of the fat. Routledge's Manual of Etiquette Young rabbits are good in a pie, with forcemeat as for chicken pie.—When rabbits are to be purchased for cooking, the following things must be observed. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Another good way to stuff peppers is to parboil them and then stuff them with a forcemeat made of chopped nuts and bread crumbs moistened with salt and pepper. The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. Then put heaping teaspoonful of forcemeat in each one, and cover with crumbs. The Story of Crisco The great heat of the oil will set the batter before the mushroom forcemeat has time to melt. Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet Make a fine forcemeat of any cold meat, poultry, or fish, enclose it in a very rich puff paste, rolled out extremely thin. The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette A few fine forcemeat balls, fried of a good brown, should be served in the tureen. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces. The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. Divide this forcemeat into eggplants, sprinkle Criscoed crumbs on top, set them in greased pan, pour in rest of stock and white wine and bake half hour in moderate oven. The Story of Crisco The beauty of these fritters is that when they are eaten the inside is moist, owing, of course, to the heat having melted the forcemeat. Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet The difference between good and bad cookery is particularly discernible in the preparation of forcemeats. The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette Serve with forcemeat balls, and small eggs.—A cheaper way. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families The large swan of forcemeat was the only reminder of boyar customs at the rather Parisian feast. Composition-Rhetoric When nearly ready pour in wine, add forcemeat balls, and allow to cook 10 minutes. The Story of Crisco Tomato Fritters.—Make some mushroom forcemeat and spread it out as thin as possible. Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet Croquettes and Risoles; preparations of forcemeat, formed into fancy shapes, and fried. The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette To roast a small hen turkey or a pullet with batter, the bird must first be boned, and filled with forcemeat or stuffing. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Scoop out the seeds and water, fill in with good forcemeat, replace the wedge, brush all over with beaten egg. Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. Lay forcemeat inside rabbit and sew top; skewer head back and legs on each side; roast 1 hour, basting well with melted Crisco. The Story of Crisco Take some ripe tomatoes, cut them in slices, dip the slice in vinegar, drain it and pepper it, and then wrap this thin slice of tomato in a layer of mushroom forcemeat. Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet The forcemeat must be made as for veal stuffing, with the addition of a couple of minced anchovies, cayenne pepper, and butter instead of suet. The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette Bone it first, then put over the inside a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three berries of allspice. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families An ordinary forcemeat of crumbs, onion, parsley, egg, &c., will do, or any of the sausage mixtures given previously. Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. The forcemeat is made as follows: Add 1/4 cup Crisco, 4 tablespoons chopped cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley, 1 teaspoon mixed herbs, thyme, and marjoram. The Story of Crisco Flavour the soup with a little cayenne pepper, and serve some egg forcemeat balls in it, about the size of small marbles. Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet A few very small forcemeat balls must be poached in the gravy, which must be poured over the meat, and the balls arranged round the dish; this is a very savoury and pretty dish. The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette Cold meat, poultry, potted meat, potted shrimps or lobsters, potted cheese; grated ham, beef, or tongue; anchovy, sausages, cold pork; hard eggs, pounded with a little butter and cheese; forcemeats, and curry powder. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families By way of variety the centre part may be removed and the cavity filled with forcemeat or sausage filling. Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. Garnish with cut lemon, and, if liked, with curled bacon and forcemeat balls. The Story of Crisco Mushroom Fritters.—Make some mushroom forcemeat; let it get quite cold on a dish about a quarter of an inch thick. Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet Scald and chop some spinach small; cut up an onion; add pepper and salt and brown sugar, with a little vinegar, stew all together gently; serve with poached eggs or small forcemeat fritters. The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette It will require ten minutes or a quarter of an hour longer roasting than a bird of the same size in the common way, on account of its being stuffed with forcemeat. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families This may be varied in many ways, as by adding layers of forcemeat, pressed lentils, &c. Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. Make forcemeat of 1/2 pound fresh mushrooms cut in pieces, 1/2 cup chopped boiled ham, 1/2 cup breadcrumbs, and 2 tablespoons melted Crisco. The Story of Crisco Serve some egg forcemeat balls with the soup. Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet Eggs for forcemeats, and for every description of sweet dishes, should be thoroughly beaten, and for the finer kinds should be passed through a sieve. The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette When it is cold, add more seasoning, forcemeat, and eggs. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Scoop out a little of the centre part, mix this with some forcemeat, or sausage mixture, beaten egg, &c., and fill in the cavity. Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. Make forcemeat of 1 dozen olives chopped, 2 pounded anchovies, 1 chopped red pepper, salt and onion juice to taste, and 2 tablespoons melted Crisco. The Story of Crisco Butter a pie dish and make little quenelles of the forcemeat. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Farcie, a French term for forcemeat; it is a mixture of savoury ingredients, used for croquettes, balls, &c. The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette Some eat best cold, and in that case, no suet should be put into the forcemeat that is used with them. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Count up your injuries, in its side-dishes of ailing sweetbreads in white poultices, of apothecaries’ powders in rice for curry, of pale stewed bits of calf ineffectually relying for an adventitious interest on forcemeat balls. The Uncommercial Traveller With this forcemeat fill smoothly cavities made in steak. The Story of Crisco If you like to have the fowl macaroni white and green, you can colour half the forcemeat with a spoonful of spinach colouring. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata". Dracula Spread the forcemeat upon it, roll it up, bind it with packthread, and serve it up with gravy sauce. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families He was long, vacillating, colourless, and really did resemble the thin roll of forcemeat in a vol-au-vent. My Double Life The Memoirs of Sarah Bernhardt In the holes between the pan and the vegetable put a stuffing of minced meat, with breadcrumbs, yolks of eggs, mushrooms, seasoning of the usual kinds, in fact, a good forcemeat. The Belgian Cookbook Ingredients: Cauliflower, butter, stock, forcemeat of fowl, tongue, truffles, mushrooms, parsley, Espagnole, eggs. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes For the forcemeat, pound the ham and bacon very finely, and mix with these the remaining ingredients, taking care that the whole is thoroughly incorporated. The Book of Household Management For a breast of mutton, make a savoury forcemeat, if the bones are taken out, and wash it over with egg. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families This shop made a specialty of forcemeat pasties. The Fat and the Thin Peel a cucumber, open it, remove the seeds and stuff it with any forcemeat that you have; but a white one is best. The Belgian Cookbook Ingredients: Flour, eggs, butter, salt, forcemeat, Parmesan, gravy or stock. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes They should be garnished with slices of broiled bacon, and a few forcemeat balls will be found a very excellent addition to this dish. The Book of Household Management Or roast it with the bones in, without the forcemeat. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Indeed, the very next time that she met the lad with his basket she made herself very agreeable, and induced him to offer her a forcemeat ball. The Fat and the Thin Take some small cabbages, trim off without leaves, cut them in half, remove the stalk, make a hollow in the center and fill it with forcemeat of any kind; but sausage meat is good. The Belgian Cookbook On each piece put about a teaspoonful of forcemeat of fowl, game, or fish mixed with a little grated Parmesan and the yolks of one or two eggs. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Make a forcemeat by recipe No. 417, lay it on the meat, and bind it up securely. The Book of Household Management Cut a large steak from a round of beef, spread over it a forcemeat, such as is made for veal, roll it up like collared eel, and tie it up in a cloth. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families They saw him cautiously raise the lid of his pan in a secluded corner of the Rue de Mondetour, and delicately take out a ball of forcemeat. The Fat and the Thin The shiny links, packed with forcemeat, fed his gaze and he breathed in tranquilly the lukewarm breath of cooked spicy pigs' blood. Ulysses Ingredients: Lobsters, Velute sauce, Marsala, butter, forcemeat of fish, olives, anchovy butter, button mushrooms, truffles, lemon, crayfish, Italian sauce. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Mode.—Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat, and sew it up with coarse thread. The Book of Household Management Large Staffordshire pies are made as above, but with a goose outwards, then a turkey, a duck next, then a fowl; and either tongue, small birds, or forcemeat in the middle. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families The forcemeat did not prove nearly so nice as she had anticipated. The Fat and the Thin And chickens will be so much cheaper, and cook has such a nice way of boning them, and doing them up with forcemeat. Wives and Daughters Ingredients: Salmon, forcemeat of fish, truffles, butter, Madeira, croutons of bread, crayfish tails, anchovy butter. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes For forcemeat, 1/2 lb. of ham, 1/2 lb. bacon, 1 teaspoonful of mixed spices, pepper to taste, 1/4 lb. of lard, 1 tablespoonful of minced parsley, 6 young onions. The Book of Household Management Put the veal in a dish, strain the gravy over it, and lay round it forcemeat balls. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Prepare some veal forcemeat by recipe given elsewhere, and make it hot in a saucepan. The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken Make small forcemeat balls of fine bread crumbs seasoned with pepper, salt, parsley, a suspicion of grated lemon peel, and a raw egg. Recipes Tried and True Ingredients: Salmon, forcemeat of fish, vegetables, butter, Bechamel, and Espagnole sauce. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes It may be garnished with forcemeat balls, or rashers of bacon curled and fried. The Book of Household Management No one flavour should greatly preponderate; yet if several dishes be served the same day, there should be a marked variety in the taste of the forcemeat, as well as of the gravies. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Remove the seeds from the marrow and put in their place the forcemeat; put the pieces together and bind round with tape. The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken Have the bone carefully removed from a rather lean shoulder of mutton, and fill the orifice thus left with a good forcemeat. Recipes Tried and True Ingredients: Sucking pig, ham, eggs, Parmesan, truffles, mushrooms, garlic, bay leaves, coriander seeds, pistacchio nuts, veal forcemeat, suet, bacon, herbs, spice. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Fill the hole up whence the bone was taken, with the forcemeat, and sew it up underneath, to prevent its falling out. The Book of Household Management The following are the articles of which forcemeat may be made, without giving it any striking flavour. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Grate up the cheese and mix it with the forcemeat, put this into the tomatoes; place on a buttered tin, and bake in the oven for ten minutes. The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken Cut a few horizontal lines along your cutlets, and on each put a little veal or fowl forcemeat, to which add in equal quantities chopped truffles, tongue, mushrooms, and a little parsley. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Make a mixture of truffles, tongue, sweetbread, mushrooms, and herbs, all chopped up, and add it to a forcemeat of veal, the proportions being two-thirds veal forcemeat and the other ingredients one third. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Note.—Shoulder of mutton may be dressed in a variety of ways; boiled, and served with onion sauce; boned, and stuffed with a good veal forcemeat; or baked, with sliced potatoes in the dripping-pan. The Book of Household Management To make a richer pie, forcemeat may be added, and slices of tongue. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families This forcemeat is suitable for fowls, turkeys, veal, and fish. The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken Ingredients: Sucking pig, forcemeat of fowl, bacon, truffles, pistacchio nuts, ham, lemon, veal, bay leaves, salt, carrots, onions, shallots, parsley, stock, Chablis, gravy. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Ingredients: Bread, fowl forcemeat, tongue, truffles, herbs, cream, stock, butter, flour, eggs. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Garnish the dish with forcemeat balls and pieces of bacon rolled and toasted, placed alternately, and send it to table very hot. The Book of Household Management They need only be heated up in gravy ready prepared; and forcemeat balls may be fried and added, instead of putting a stuffing into them. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Roll some forcemeat of veal or fowl in flour, cut it into small pieces about the size of a cork, boil them in salted water, let them get cold and cut them into circular pieces. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes These bodini may be made with various ingredients; they will be most delicate with a forcemeat of fowl and bits of brain mixed with herbs, truffle, cooked ham, or tongue. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Make a forcemeat of fowl, add bits of tongue, truffles, mushrooms, and parsley, all cut up small and mixed with butter. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Garnish the dish with forcemeat balls and fried rashers of bacon. The Book of Household Management Lay truffles, morels, mushrooms, hard eggs, or forcemeat balls, any or all of them round it at pleasure; put a little gravy into the dish, and spread the rice over the whole like a paste. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families These are the three principal ingredients of forcemeats, and they can scarcely be cut too small, as nothing like a lump or fibre should be anywhere perceptible. The Book of Household Management This sauce may be very much enriched by adding a few small quenelles, or forcemeat balls made of fish, and also glazed onions or mushrooms. The Book of Household Management Allow one truffle for each person, scoop out the inside, chop it up fine and mix with a good forcemeat of fowl. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes INGREDIENTS.—The remains of a cold fillet of veal, egg and bread crumbs, a few slices of fat bacon, forcemeat No. 417. The Book of Household Management When the veal is in the dish, pour the sauce and vegetables over it, and lay the lettuce with forcemeat balls round it. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families The turkey should not be stuffed too full: if there should be too much forcemeat, roll it into balls, fry them, and use them as a garnish. The Book of Household Management Pour in sufficient water to cover the meat, and, when the rabbit is nearly done, drop in a few forcemeat balls, to which has been added the liver, finely chopped. The Book of Household Management Ingredients: Oysters, butter, shallots, truffles, lemon juice, forcemeat of fish. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes INGREDIENTS.—A few thin slices of cold fillet of veal, a few thin slices of bacon, forcemeat No. 417, a cupful of gravy, 4 tablespoonfuls of cream, puff-crust. The Book of Household Management Make a forcemeat of an anchovy, some sage and parsley, a quarter of a pound of chopped suet, bread crumbs, and only a little salt. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Panada should always be well flavoured, as the forcemeat receives no taste from any of the other ingredients used in its preparation. The Book of Household Management Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use. The Book of Household Management Cut it up into fillets, and on each spread a thin layer of fowl forcemeat, and decorate with slices of truffle. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes When dressed like this, 3 or 4 poached eggs may be placed on the top: oysters, or chopped mushrooms, or balls of oyster forcemeat, may be laid round the dish. The Book of Household Management Work the whole well together, and the forcemeat will be ready for use. The Book of Household Management As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. The Book of Household Management For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose. The Book of Household Management Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs, spice, Parmesan. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Turkey may also be stuffed with sausage-meat, and a chestnut forcemeat with the same sauce is, by many persons, much esteemed as an accompaniment to this favourite dish.—See coloured plate, A1. The Book of Household Management It will be well to state, in the beginning of this recipe, that French forcemeat, or quenelles, consist of the blending of three separate processes; namely, panada, udder, and whatever meat you intend using. The Book of Household Management French are noted for their skill in making forcemeats; one of the principal causes of their superiority in this respect being, that they pound all the ingredients so diligently and thoroughly. The Book of Household Management Note.—In forcemeat for HARE, the liver of the animal is sometimes added. The Book of Household Management Ingredients: Calf's brains, stock, Bechamel sauce, eggs, butter, lemon, forcemeat of fowl, flour. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes A few fried forcemeat balls should be added at the moment of serving, or instead of frying them, they may be stewed in the gravy, about 10 minutes before the hare is wanted for table. The Book of Household Management INGREDIENTS.—6 eggs, 6 tablespoonfuls of forcemeat No. 417, hot lard, 1/2 pint of good brown gravy. The Book of Household Management Mode.—Boil the eggs for 10 minutes; strip them from the shells, and cover them with forcemeat made by recipe No. 417; or substitute pounded anchovies for the ham. The Book of Household Management The flavour of the ham or anchovy in the forcemeat must preponderate, as it should be very relishing. The Book of Household Management Make a forcemeat of fowl, and add a dessert-spoonful of flour to it, and spread it out very thin on a paste-board, and into this wrap the balls of brain, each separately. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Garnish with forcemeat balls and curled slices of broiled bacon. The Book of Household Management Note.—This fish is frequently stuffed with forcemeat and baked. The Book of Household Management Mode.—Make the forcemeat by mixing the ingredients well together. The Book of Household Management Mode.—Skin and wash the eels, cut them into pieces 2 inches long, and line the bottom of the pie-dish with forcemeat. The Book of Household Management For a maigre dish use fish for the ragout and forcemeat. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Let it remain for a day, then make a forcemeat by recipe No. 417, cover the meat with it, and roll and bind it up firmly. The Book of Household Management INGREDIENTS.—For forcemeat, 12 chopped oysters, 3 chopped anchovies, 1/4 lb. of bread crumbs, 1 oz. of butter, 2 eggs; seasoning of salt, pepper, nutmeg, and mace to taste; 4 cod sounds. The Book of Household Management Cover each with a layer of forcemeat, roll them up in a nice form, and skewer them. The Book of Household Management Equal quantities of this stuffing and forcemeat, No. 417, will be found to answer very well, as the herbs, lemon-peel, &c. in the latter, impart a very delicious flavour to the sausage-meat. The Book of Household Management For a maigre dish use forcemeat of fish or lobster, and more cream instead of stock. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Put the rabbit, slices of ham, forcemeat balls, and hard eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace, and grated nutmeg. The Book of Household Management Oysters or anchovies may be added to this forcemeat, and will be found a great improvement. The Book of Household Management Boiled ham, bacon, tongue, or pickled pork, should always accompany this dish; and when oyster sauce is served, the turkey should be stuffed with oyster forcemeat. The Book of Household Management Note.—The liver of the rabbit may be boiled, minced, and mixed with the forcemeat balls, when the flavour is liked. The Book of Household Management Prepare a lettuce as above, and spread on each leaf a spoonful of forcemeat of fowl or veal, add a little cooked ham chopped up, roll up the leaves, and cook as above. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Mode.—Empty, skin, and thoroughly wash the rabbit; wipe it dry, line the inside with sausage-meat and forcemeat made by recipe No. 417, and to which has been added the minced liver. The Book of Household Management It may be garnished with slices of cut lemon, or forcemeat balls. The Book of Household Management Note.—Calf's liver stuffed with forcemeat No. 417, to which has been added a little fat bacon, will be found a very savoury dish. The Book of Household Management INGREDIENTS.—The remains of a fillet of veal, 1 pint of Béchamel sauce No. 367, 1/2 teaspoonful of minced lemon-peel, forcemeat balls. The Book of Household Management When the mould is full, put on another layer of forcemeat, steam for an hour, then turn out and serve with a very good brown sauce. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes INGREDIENTS.—1 rabbit, 2 large onions, 6 cloves, 1 small teaspoonful of chopped lemon-peel, a few forcemeat balls, thickening of butter and flour, 1 large tablespoonful of mushroom ketchup. The Book of Household Management When it is at the point of simmering, dish it, and garnish with forcemeat balls and fried sippets of bread. The Book of Household Management Cut the middle out rather deep, leaving a good margin round, from which to cut nice slices, and if there should be any cracks in the veal, fill them up with forcemeat. The Book of Household Management Garnish the dish with slices of lemon and forcemeat balls, and send to table with it, boiled bacon, ham, pickled pork, or pig's cheek. The Book of Household Management Cut the ox palates also into circular pieces the same size as the bits of forcemeat, then thinner circles of cooked tongue and truffles. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes When these are not at hand, a few forcemeat balls should be placed round the dish as a garnish. The Book of Household Management Fill the cavity whence the bone was taken with a forcemeat made by recipe No. 417. The Book of Household Management INGREDIENTS.—A small fillet of veal, forcemeat No. 417, thickening of butter and flour, a few mushrooms, white pepper to taste, 2 tablespoonfuls of lemon-juice, 2 blades of pounded mace, 1/2 glass of sherry. The Book of Household Management Remove the bone, and fill the space with a forcemeat No. 417. The Book of Household Management Add some chopped herbs and truffles to the forcemeat, spread it on the croutons, and on each place a snipe and cover it with a bit of fat bacon and buttered paper. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Make a forcemeat by recipe No. 417, wipe the hare dry, fill the belly with it, and sew it up. The Book of Household Management The dish may be garnished with a few forcemeat balls. The Book of Household Management Mode.—Have the fillet cut according to the size required; take out the bone, and after raising the skin from the meat, put under the flap a nice forcemeat, made by recipe No. 417. The Book of Household Management Season highly with pepper and salt, add the grated nutmeg and bread crumbs, and mix these ingredients with 1 or 2 eggs well beaten, which should bind the mixture and make it like forcemeat. The Book of Household Management Put the fillets into a stewpan, cover them with very good stock, and boil till the forcemeat and truffles are quite cooked. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes Mode.—Stuff the carp with a delicate forcemeat, after thoroughly cleansing it, and sew it up to prevent the stuffing from falling out. The Book of Household Management Mince finely the meat that was taken out, mixing with it a little of the forcemeat to flavour, and stir to it sufficient Béchamel to make it of a proper consistency. The Book of Household Management |
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