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Jos. Forbes cookbook, circa 1790s
Page 12
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28th To make Forc'd Meat Take the Breast of a fowl or lean Veal, mince it fine with as much Beef Suet, Season it with Salt, Nutmegg, Sweet herbs and beat it well in a Wood or Stone Mortar, mix it well wi Eggs fine Ruch or Flour 29 To make Beef Allamode Take a Rand of Beef, Stuff it with Salt fat Pork, cut it in long Slices as bigg as your little finger & long enough to go through the Beef, Season each piece with pepper, Salt, Cloves, Herbs, if you like it, if not, only pepper & Cloves, Stick a few Cloves on the outside of the Beef, put it into a Stew Pan & Just cover it with Water, when it is half done take it out & turn it, & put a glass of Claret in it 30th To Coller Beef Take out the Bones of a Naval piece of Beef, & Season it with Cloves, Salt, & Pepper, role it up bind it and Bake it To make Sauce for Boil'd Cod-Stew
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28th To make Forc'd Meat Take the Breast of a fowl or lean Veal, mince it fine with as much Beef Suet, Season it with Salt, Nutmegg, Sweet herbs and beat it well in a Wood or Stone Mortar, mix it well wi Eggs fine Ruch or Flour 29 To make Beef Allamode Take a Rand of Beef, Stuff it with Salt fat Pork, cut it in long Slices as bigg as your little finger & long enough to go through the Beef, Season each piece with pepper, Salt, Cloves, Herbs, if you like it, if not, only pepper & Cloves, Stick a few Cloves on the outside of the Beef, put it into a Stew Pan & Just cover it with Water, when it is half done take it out & turn it, & put a glass of Claret in it 30th To Coller Beef Take out the Bones of a Naval piece of Beef, & Season it with Cloves, Salt, & Pepper, role it up bind it and Bake it To make Sauce for Boil'd Cod-Stew
Szathmary Culinary Manuscripts and Cookbooks
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