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Classic
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it can be used for making goose liver patties, or for goose dressing.
23. Beef Force Meat. 1/2 pound of lean beef and a little over 2 ounces of pork
fat or kidney suet chopped fine, add salt, lemon peel, mace, a small piece of
melted, yellow-browned butter, a trifle over 2 ounces of wheat bread soaked in
cold water and then pressed, and 2 eggs, the white beaten to a broth. Stir well
together, and it will make good force meat.
24. Veal Force Meat for Soup Dumplings. 1/2 pound of veal chopped with 1 ounce
of marrow fat or kidney suet, 2 heaping tablespoonfuls of butter, salt, 2 ounces
of wheat bread without any crust, which have been soaked in cold water and well
pressed, and 2 eggs, the whites of which have been beaten. Stir well together.
25. Poultry Force Meat. After removing the skin from the breast of any kind of a
fowl, it (the breast) should be pounded fine and passed through a sieve. Add 4
tablespoonfuls of unsalted butter to 1 pound of pounded meat and stir to a
froth. Add the yolks of 4 eggs, nutmeg, a tablespoonful of chopped anchovies, 3
ounces of soaked wheat bread, which have been made into a paste on the fire, and
salt; mix well together with the sifted meat. Instead of the creamery butter,
crab butter (see No. 9), can be used, and the sifted meat need also be mixed
only with the white of 1 egg and 1 large cupful of sweet cream, and all other
ingredients be omitted. When prepared in this manner it makes good force meat
for meat pies.
26. Fish Force Meat. Take 1 pound of fish (the best are pickerel or carp),
cleaned and boned, 1/4 pound of fresh pork fat, 2 stirred eggs, 1 small onion
baked in butter, 1 anchovy, some finely chopped parsley, salt, ground white
pepper and mace. After chopping this all up very finely, soak about 2 ounces of
stale wheat bread in cold water, press it out well, stir into a dough on the
fire with about 2 heaping teaspoonfuls of butter, then mix well with 1 or 2 raw
eggs.
27. Force Meat Dressing for about 12 Pigeons or a Breast of Veal. Stir about 2
heaping tablespoonfuls of
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