"Forcemeat" Quotes from Famous Books
 ... haddock and two smaller, of which to make forcemeat. Take off the head and open the large fish. Carefully press the meat from the backbone, which must be removed without breaking the skin; trim away the rough parts and small bones at the sides. Cover the inside of the fish with a layer of forcemeat, and at intervals place lengthways ...
— Nelson's Home Comforts - Thirteenth Edition • Mary Hooper
... your injuries, in its side-dishes of ailing sweetbreads in white poultices, of apothecaries' powders in rice for curry, of pale stewed bits of calf ineffectually relying for an adventitious interest on forcemeat balls. You have had experience of the old- established Bull's Head stringy fowls, with lower extremities like wooden legs, sticking up out of the dish; of its cannibalic boiled mutton, gushing horribly among its capers, when carved; of its ...
— The Uncommercial Traveller • Charles Dickens
... saltspoonfuls of white pepper; add the egg and mix thoroughly. Put a thin layer of this into the boned chicken, put in here and there long pieces of the remaining ham and bacon, a layer of mushrooms, blocks of truffles, then another layer of the forcemeat, and so continue until you have used all the ingredients. Pull up the skin and sew it down the back, making a perfect roll. Tie the neck and rump. Roll this in cheese cloth, fasten it securely, ...
— Ice Creams, Water Ices, Frozen Puddings Together with - Refreshments for all Social Affairs • Mrs. S. T. Rorer
... thy brains must be made o' forcemeat! Thou hast got love, and religion, and living, and all manner o' things, jumbled up together in a pie. They've nought to do with each other, thou ...
— A Forgotten Hero - Not for Him • Emily Sarah Holt
... rosemary, marjoram, and cayenne pepper, or powdered capsicums; one half of an ounce each of powdered clove and nutmeg; to every four ounces of this powder add one ounce of salt, and keep the mixture in an air-tight vessel. One ounce of it added to three pounds of stuffing, or forcemeat of any kind, ...
— The Cooking Manual of Practical Directions for Economical Every-Day Cookery • Juliet Corson |
