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Veal And Pork Force Meat

Western.Chefs's picture
Ingredients
  Yellow onion 1⁄2 Cup (8 tbs), finley minced
  Butter/Margarine 2 Tablespoon
  Milk 1 Cup (16 tbs), scalded
  Dry breadcrumbs 1 Cup (16 tbs)
  Veal 1⁄2 Pound, ground
  Lean pork 1⁄2 Pound, ground
  Ground pork fat 1⁄4 Pound
  Egg 1 , beaten
  Brandy 1⁄4 Cup (4 tbs)
  Lemon rind 1 Teaspoon, finely grated
  Salt 3⁄4 Teaspoon
  Thyme 1⁄2 Teaspoon
  Mace 1 Pinch
  White pepper 1⁄8 Teaspoon
Directions

MAKING
1) Take a skillet and put butter in it.
2) Sauté onion in this butter for 5 minutes over moderate flame until pale golden.
3) Keep aside.
4) Add milk to the breadcrumbs and mix well until smooth.
5) Set aside to cool.
6) Pound in a mortar, onion, all meats and fat, a little at a time until very smooth.
7) Mix all the remaining ingredients, including crumb paste to this and knead until well mixed.

SERVING
8) Use as required.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Meat
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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