In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
- Put the forcemeat into the body cavity and cover the stuffing with a piece of bread.
- Put the forcemeat inside the turkey; if you have too much, put the leftover into buttered ramekins.
- Charge three crowns a pound for forcemeat that costs five crowns to make.
- Push the forcemeat down and into the sausage casings, tying them off at 4-inch intervals.
- Incorporate five eggs and continue mixing well to have a good forcemeat which you may thin with broth.
- Not a pistachio in sight, unless they had been pulverised into the porridgey forcemeat around the chunks of chicken.
- Cut the onion into small parts and fry it until it becomes golden and then add it to the forcemeat.
- Prepared potato mass turn in the form of flat cakes, spread them on frying pan, put forcemeat on it, from above again potato mass fry from both sides up to formation of a ruddy crust.
- Secondly, savoury mutton pies, usually filled with cutlets and forcemeat, or with caudles of eggs, or ragoos of oysters added after cooking, were also made.
- A fish bisque is made from a forcemeat of carp, carp eggs, carp milk, and shrimp.
- Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use.
- Preheat the oven to 200°C. Spread a portion of forcemeat over the base of a 500 ml copper pan or soufflé dish.
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