|
Classic
Cook Books
< last page | next page >
page 37
parsley and thyme; grate in a nutmeg, put in pepper and salt, and bind it with
three eggs. Stuff the pig with it and serve with tomato sauce.
LIVER AND TRUFFLE STUFFING FOR A PIG OR TURKEY
Pare and cut into small pieces a pound of truffles, put them into a stewpan with
a large spoonful of butter, one-half pound of fat bacon, chopped very fine; add
a spoonful of black pepper, a clove of garlic, a little salt, a bunch of sweet
basil and thyme, dried and powdered; add also half a pound of nice veal liver,
boiled and grated. Set this all on the fire, let it cook until the truffles are
soft, then mash with a wooden spoon; take it off to cool it, and stuff the pig
with the forcemeat. Baste the pig with sweet oil, which is better than butter.
It is supposed the pig comes from the butchers all ready for stuffing and
baking.
If the stuffing is desired for a turkey, add a quarter of a pound of bread
crumbs and two beaten eggs, and baste the turkey with butter, instead of oil.
NICE FORCEMEAT, FOR STUFFINGS, ETC.
Take equal quantities of cold chicken, veal and beef; shred small and mix
together; season with pepper, salt, sweet herbs, and a little nutmeg, i. e., if
intended for white meat or anything delicately flavored, but if meant for a
savory dish add a little minced ham, and garlic; pound or chop this very fine
(it is well, and saves trouble, to run it through a sausage chopper), and make
it in a paste with two raw eggs, some butter, marrow or drippings; stuff your
joint, or poultry, and if there is some not used, roll it round the balls, flour
them and fry in boiling lard. This is a nice garnish for a side dish.
< last page | next page >
Classic
Cook Books
|
