force-meat

I had twice as many force-meat balls as Hoskins in my mock-turtle, and pretty nearly all the oysters out of the sauce-boat.

The Great Hoggarty Diamond 2006

The early cook understood the art of glazing with yolk of egg, and termed it endoring, and not less well that of presenting dishes under names calculated to mislead the intended partaker, as where we find a receipt given for pome de oringe, which turns out to be a preparation of liver of pork with herbs and condiments, served up in the form of glazed force-meat balls.

Old Cookery Books and Ancient Cuisine 2006

Plum puddings would be trussed next to the hearths on which brawn would be boiling while, in the houses of the rich, the servants would be taking the pigs 'heads from the pickle barrels and stuffing them with force-meat.

Sharpe's Enemy Cornwell, Bernard 1984

_ -- Prepare as in last recipe with _pâté de foie gras_ force-meat.

Choice Cookery Catherine Owen

_ -- Parboil a Spanish onion; then drop it into ice-water; take out the centre and fill it with force-meat; cover with a thin slice of sweet fat pork; sprinkle with a teaspoonful of salt and the same of sugar; add four tablespoonfuls of stock, cover closely, and cook over a good fire.

Choice Cookery Catherine Owen

Cover carefully with another layer of force-meat, fold both sides over so that the force-meat will be well enclosed, form it into a bolster-shaped roll, tie it up in a linen cloth securely with string at each end, and sew the cloth evenly along the middle, so that the shape will keep even.

Choice Cookery Catherine Owen

Lay in the centre of each circle a mound of the force-meat -- perhaps a large teaspoonful, only be careful to leave a quarter-inch margin all round.

Choice Cookery Catherine Owen

Anglo-Saxon cookery by the English “force-meat balls.”

Choice Cookery Catherine Owen

Strain, and reduce by rapid boiling to a half-glaze; put a layer of the force-meat at the bottom of the dish, then one of boned game, with a sprinkling of pepper and salt, and either

Choice Cookery Catherine Owen

The best force-meat for the stuffing is made of cold chicken, a shred of boiled ham, a little chopped parsley, half a dozen mushrooms, all chopped well and mixed with a tablespoonful of butter and pepper and salt.

Choice Cookery Catherine Owen