"Forcemeat" Quotes from Famous Books
 ... haddock and two smaller, of which to make forcemeat. Take off the head and open the large fish. Carefully press the meat from the backbone, which must be removed without breaking the skin; trim away the rough parts and small bones at the sides. Cover the inside of the fish with a layer of forcemeat, and at intervals place lengthways ...
— Nelson's Home Comforts - Thirteenth Edition • Mary Hooper
... rosemary, marjoram, and cayenne pepper, or powdered capsicums; one half of an ounce each of powdered clove and nutmeg; to every four ounces of this powder add one ounce of salt, and keep the mixture in an air-tight vessel. One ounce of it added to three pounds of stuffing, or forcemeat of any kind, ...
— The Cooking Manual of Practical Directions for Economical Every-Day Cookery • Juliet Corson
... baste it again occasionally. When the veal is on the dish, pour over it half a pint of melted butter; if you have a little brown gravy by you, add that to the butter. With those joints which are not stuffed, send up forcemeat in balls, or rolled into sausages, as garnish to the dish, or fried pork sausages. Bacon ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous |
