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📝 Description
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage forcemeat recipe this week, and I must say, it was a delightful trip back in time for a weeknight cook like me. I found the combination of herbs and lemon zest in the forcemeat to be surprisingly refreshing, a pleasant contrast to the richer elements. The most delightful surprise was how the suet added a lovely richness without being overly greasy. I think anyone looking for a comforting, old-fashioned dish would enjoy this. It's not your typical weeknight fare, but it's a great change of pace. I decided to bake the forcemeat balls instead of frying, and they turned out beautifully golden and crispy. The key, I found, was to ensure the breadcrumbs were evenly mixed in, giving the balls a nice structure. I served them with a simple green salad, and it was a hit with the family. If you're a weeknight cook looking to impress with a bit of nostalgia, give this recipe a try. Just be prepared to spend a bit more time on prep, as the mincing is crucial.
