Forcemeat for veal, turkeys, fowls, hare &c.

An anecdote is told of the prince de Soubise, who, intending to give an entertainment, asked for the bill of fare. His chef came, presenting a list adorned with vignettes, and the first article of which, that met the prince's eye, was “fifty hams.” “Bertrand,” said the prince, “I think you must be extravagant; Fifty hams! do you intend to feast my whole regiment?” “No, Prince, there will be but one on the table, and the surplus I need for my Espagnole, blondes, garnitures, &c.” “Bertrand, you are robbing me: this item will not do.” “Monseigneur,” said the artiste, “you do not appreciate me. Give me the order, and I will put those fifty hams in a crystal flask no longer than my thumb.” The prince smiled, and the hams were passed. This was all very well for the prince de Soubise; but as we do not write for princes and nobles alone, but that our British sisters may make the best dishes out of the least expensive ingredients, we will also pass the hams, and give a few general directions concerning Sauces, &c.
 
For forcemeats, special attention is necessary. The points which cooks should, in this branch of cookery, more particularly observe, are the thorough chopping of the suet, the complete mincing of the herbs, the careful grating of the bread-crumbs, and the perfect mixing of the whole. These are the three principal ingredients of forcemeats, and they can scarcely be cut too small, as nothing like a lump or fibre should be anywhere perceptible. To conclude, the flavour of no one spice or herb should be permitted to predominate.

Ingredients

2 oz. of ham or lean bacon
1/4 lb. of suet
The rind of half a lemon
1 teaspoonful of minced parsley
1 teaspoonful of minced sweet herbs; salt, cayenne, and pounded mace to taste
6 oz. of bread crumbs
2 eggs.
 
Source: The Book of Household Management, Comprising Information for the Mistress, Housekeeper, Cook, Kitchen-maid, Butler, Footman, Coachman, Valet, Upper and under house-maids, Lady's-maid, Maid-of-all-work, Laundry-maid, Nurse and nurse-maid, Monthly, wet, and sick nurses, etc. etc. also, sanitary, medical, & legal memoranda; with a history of the origin, properties, and uses of all things connected with home life and comfort. by Mrs. Isabella Beeton, originally published in 1861. Full text available online here (external link), published by eBooks@adelaide 2006.

Period Recipe

Mode Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste, of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting. Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use. When it is made into balls, fry of a nice brown, in boiling lard, or put them on a tin and bake for 1/2 hour in a moderate oven. As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.   Average cost 8d.   Sufficient for a turkey, a moderate-sized fillet of veal, or a hare.

Type of Recipe

savoury