New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

Chapter 363: Forcemeat for Patties, Balls or Stuffing.

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About This Book

A practical domestic cookery manual presents hundreds of recipes and step-by-step instructions centered on economy and household efficiency. It combines detailed preparations for fish, meats, poultry, pies, soups, sauces, pickles, stews, salads, pastries, puddings, sweets, fruits, ices, cakes, bread and yeast, plus guidance on dairy, home brewing, care of the sick and frugal cooking for the poor. Prefatory chapters advise on household accounts, purchasing, storing, and supervising servants; many recipes include minute techniques intended for private families rather than professional kitchens.

Forcemeat for Patties, Balls or Stuffing.

Crumbs of bread, chopped parsley, fat bacon, (if it has been dressed it is the better,) suet, a bit of fresh butter, a little anchovy liquor, an egg, a bit of onion, a very little knotted marjorum, a little pepper, salt, and nutmeg.

This is a much admired mixture; but, according to the purpose it is for, any addition may be made to the flavour. Cold ham or gammon, different herbs, anchovies, oysters, Cayenne.

Note. To the above should have been added cold veal or chicken, which is a great improvement. Some like lemon, and lemon thyme is a good substitute. Tarragon gives a French flavour, but a very small proportion is sufficient.