In forcemeat for HARE, the liver of the animal is sometimes added.
Cut off the chump from a loin of veal, and take out the bone; fill the cavity with forcemeat No.
A few thin slices of cold fillet of veal, a few thin slices of bacon, forcemeat No.
The dish may be garnished with a few forcemeat balls.
One ounce of it added to three pounds of stuffing, or forcemeat of any kind, makes a delicious seasoning.
Twist the tips of the wings back under the shoulders, stuff the bird with forcemeat made according to receipt No.
Parboil, and then cut up neatly two young chickens; dry them; set them over a slow fire for a few minutes; have ready some veal stuffing or forcemeat (No.
The poignancy of forcemeat should be proportioned to the savouriness of the viands, to which it is intended to give an additional zest.
Forcemeat is now considered an indispensable accompaniment to most made dishes, and when composed with good taste, gives additional spirit and relish to even that “sovereign of savouriness,” turtle soup.
Forcemeat or egg balls may be added if you please; you will find a receipt for these, No.
Those who are fond of forcemeat may slip the skin off the neck, and fill it with No.
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.
Of from twelve to sixteen pounds, will require from four to five hours at a good fire; make some stuffing orforcemeat (No.
While the soup is doing, prepare for each tureen a dozen and a half of mock turtle forcemeat balls (to make these, see No.
With those joints which are not stuffed, send upforcemeat (No.
When you are either roasting or braising, you make about twenty quenelles with table spoons, out offorcemeat of veal.
Cut each leaf in pieces about three inches square and fold into it a forcemeat of some sort, or a highly seasoned vegetable dressing.
Roast four young grouse in vegetables as described for the Removes, take out the breasts or fillets carefully, have ready a pound of forcemeat (No.
Have eight feet ready cooked and cold, then have prepared a quarter of a pound of veal forcemeat (No.
Lachrymæ Christi, poached forcemeat upon the dish, the truffles in pyramid.
Prepare two young but full-grown grouse, roast one of them underdone, and make forcemeat (No.
By way of variety the centre part may be removed and the cavity filled with forcemeat or sausage filling.
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.
Mix a quarter pound of forcemeat of fowl with a tablespoonful of potato flour, a tablespoonful of Bechamel sauce (No.
If you like to have the fowl macaroni white and green, you can colour half the forcemeat with a spoonful of spinach colouring.
Put the fillets into a stewpan, cover them with very good stock, and boil till the forcemeat and truffles are quite cooked.
Make a forcemeat of fowl, add bits of tongue, truffles, mushrooms, and parsley, all cut up small and mixed with butter.
Take the two smallest snipe and make a forcemeat of them by pounding them in a mortar with the livers of all the snipe, then dilute this with reduced Espagnole sauce (No.
Make a highly-seasoned forcemeat of breadcrumbs and onions and a little minced bacon.
Indeed, it makes a fine forcemeatfor most anything.
And upon your whim likewise depends the special forcemeat used.
And in the guise of nouilles, or nudels, it may be stuffed with forcemeat of fowl or beef, and so clamour for the rich tomato sauce.
A drum-like case of macaroni or rice filled with some composition, as with forcemeat or ragoût.
Serve with fried forcemeat balls, red currant jelly, and brown haricot gravy flavoured with fried onion, cloves and some piquant sauce, thickened with arrowroot.
Garnish with sprays of parsley and the forcemeat balls.
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 ten minutes before the hare is wanted for use.
Mrs Rundell truly remarks that "at many tables, where everything else is done well, it is common to find very bad forcemeat or stuffing.
Stuff the duck by placing the forcemeat inside it.
Cut the beef into thin strips, lay a little forcemeat on each, and roll them up.
Pour in the sherry and lemon juice, and add the forcemeat balls.
Stuff the goose by placing the sage and onion forcemeat inside it.
Place the forcemeat inside the turkey, and truss it nicely.
The forcemeatballs should be made of veal stuffing, and should be either fried or baked.
Some forcemeat balls should be served in the soup.
Leave the paper on in such a way that it can be easily removed when the forcemeat has steamed enough.
Forcemeat balls made in this way are remarkably light, but being somewhat greasy, some persons prefer them with less suet and eggs.
If for soup, mix in one-half the brains with the soup while the soup is boiling, and make the other in cakes and lay together with forcemeat balls in the soup.
Garnish with forcemeat balls and rings of hard-boiled eggs, just before sending to the table.
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.
They may be stuffed with a fine forcemeatmade with veal, bacon, and the other ingredients, and then they will eat very fine.
Spread the forcemeat upon it, roll it up, bind it with packthread, and serve it up with gravy sauce.
Young rabbits are good in a pie, with forcemeat as for chicken pie.
Mix these together, season the forcemeatwith cayenne, salt, pepper, and nutmeg, and spread it on the veal caul.
Forcemeat or stuffing is generally considered as a necessary accompaniment to most of the made dishes, and when composed with good taste, it gives to them additional spirit and relish.
Then thicken the gravy it was stewed in, pour it over the veal, and garnish with forcemeat balls.
When the veal is in the dish, pour the sauce and vegetables over it, and lay the lettuce with forcemeat balls round it.
This is also used for turkeys, and for 'forcemeat patties.
Pack the rabbit with slices of ham, forcemeat balls, and hard eggs, by turns in layers.
Two or 3 glasses of port wine, and 2 dozen of small forcemeat balls may be added to this soup with good effect.
Put in the forcemeat balls, simmer 5 minutes, and serve very hot.
Leave them loose, without this binding, and the forcemeat will be much lighter, better flavored, and more abundant.
Make a nice forcemeat into balls, about the size of a hickory nut, and add them to the filling of the pie; and some chestnuts boiled and peeled; or some round slices of boiled sweet potato.
Put in the forcemeat balls, and stew it slowly a quarter of an hour longer, adding some bits of butter rolled in flour to enrich the gravy.
Make a forcemeat in the usual manner, only substituting for sweet herbs some sage-leaves, chopped fine.
Put the pieces of veal into it, (all the fat cut off,) and intersperse them with a dozen or more forcemeat balls, each about as large as an English walnut.
Stuff a fine plump pair of ducks with potato stuffing, made of boiled potatos mashed very smooth with fresh butter; or, if for company, make a fine forcemeat stuffing, as for a turkey.
Prepare a stuffing or forcemeat of finely minced veal, and an equal quantity of cold-boiled ham, seasoned with powdered mace and a very little cayenne.
If you bake salmon in slices, reserve the forcemeatfor the outside.
Make a fine forcemeat of any cold meat, poultry, or fish, enclose it in a very rich puff paste, rolled out extremely thin.
A few very small forcemeatballs 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.
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.
Season with salt and pepper to taste, not too salt; add forcemeat balls to the soup, and you have a whole dinner in your soup.
The various parts of a calf's-head can be cooked and used as forcemeat balls, and made to look exactly like turtle.
These may be varied by lining the dishes with a thin layer of forcemeat or minced meat, the eggs then dropped in and poached by standing the dishes in a pan of water in the oven.
Stuff the leg with a forcemeat made of chicken or veal chopped very fine, and use with it the liver and a little strip of larding pork; season it with salt, pepper, and chopped parsley, and moisten it with one egg.
Put in theforcemeat 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.
Make the layer of forcemeat thick enough to give the timbale stability.
Large quenelles for decorating dishes may be made by molding the forcemeat into fancy shapes with a knife on buttered white paper (the paper will become detached while they are poaching).
Spread the forcemeaton the boned turkey, having the tongue, truffles, and a few pieces of both the white and dark meat of the turkey well interspersed through it.
Timbales are forms of pastry or of forcemeat filled with salpicon.
This forcemeat is used the same as cream forcemeat.
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.
When nearly done, pour in the wine, and add a few forcemeat balls: these must be fried or baked in the oven for a few minutes before they are put to the gravy.
In the forcemeat for Hare, the liver of the animal is sometimes added.
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.
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 liver of the rabbit may be boiled, minced, and mixed with the forcemeat balls, when the flavour is liked.
When it is at the point of simmering, dish it, and garnish with forcemeatballs and fried sippets of bread.
Work the whole well together, and the forcemeat will be ready for use.
