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Forcemeats or stuffings

Appears in
top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Forcemeat, or Farcemeat as it was originally called, derives its name from the French verb farcie, to stuff.

The excellence of forcemeat depends on flavouring and seasoning. The flavouring should enhance the flavour of the dish with which the stuffing is to be used, e.g. lemon flavouring with sweet dishes, anchovy flavouring with white fish, etc.
Many forcemeats may be made into balls the size of a walnut and baked, fried or poached to serve with roast, braised or stewed meats. For this purpose the mixture must be bound with egg and should be stiff enough to shape into balls. The balls may be coated with egg and crumbs before frying or baking.

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