A guide to modern cookery

principles and quantities given above. 196—PORK FORCEMEAT FOR DIVERS USES Remove the tendons of, and cut into large cubes, two lbs. of fillet of pork, and the same weight of fresh, fat bacon. Season with one and three-quarter oz. of spiced salt (No. 188), chop the fillet and bacon up, together or separately, pound them finely in the mortar, and finish with two eggs and two tablespoonfuls of brandy. This forcemeat is used for ordinary pies and _terrines_. Strictly speaking, it is “sausage-meat.” The inclusion of eggs in this forcemeat really only obtains when it is used to stuff joints that are to be braised, such as stuffed breast of veal; or in the case of pies and terrines. The addition of the egg in these cases prevents the grease from melting too quickly, and thus averts the drying of the forcemeat. 197—FORCEMEAT FOR GALANTINES, PIES AND TERRINES Remove the tendons from, and cut into cubes, one lb. of fillet of veal and as much fillet of pork; add to these two lbs. of fresh, fat bacon, also cut into cubes. Season with three oz. of spiced salt, chop the three ingredients together or apart, and then finely pound them. Finish with three eggs and three tablespoonfuls of burnt brandy, strain through a sieve, and place in a basin. When about to serve this stuffing, add to it a little _fumet_ corresponding with the meat that is to constitute the dish. For _terrines_, pies, and galantines of game, one-quarter or one-fifth of the forcemeat’s weight of gratin stuffing (proper to the game under treatment) is added. 198—VEAL FORCEMEAT WITH FAT OR GODIVEAU Remove the tendons from, and cut into cubes, one lb. of fillet of veal; also pare, _i.e._, detach skin and filaments from, two lbs. of the very dry fat of kidneys of beef. First, chop these up separately, then combine and pound them in the mortar. Season with one-half oz. of salt, a little pepper, some nutmeg, and pound afresh until the veal and fat become a homogeneous mass. Now add four eggs, consecutively, and at intervals of