Recipe: Forcemeat for Veal or Poultry

Steep four ounces of dry bread, (cost two cents,) in warm water, and wring it dry in a clean towel; chop one cent’s worth of onion and fry it light yellow in one cent’s worth of drippings, add the bread to it, season it with one level teaspoonful of salt, quarter of a level teaspoonful each of pepper and powdered thyme, or mixed spice, and stir these ingredients over the fire until they are scalding hot; then stir in one egg, and use the stuffing; the cost will be about five cents.

After stuffing the shoulder, lay it in a dripping pan with one cent’s worth of soup greens, and put it in a hot oven to brown it quickly; when it is brown take it out of the oven, season with salt and pepper, baste it with a little sweet drippings, return it to the oven, and bake it thoroughly fifteen minutes to each pound. Meantime wash one quart of potatoes, (cost three cents,) pare a ring off each one, and boil them in plenty of boiling water and salt. When the veal is done take it up on a hot dish, pour half a pint of boiling water in the dripping pan, scrape it well, and strain the contents; set this gravy again over the fire to boil while you mix a tablespoonful of flour, in half a cup of cold[Pg 61]water; stir this smoothly into the gravy, boil it for five minutes, and serve it with the roast veal and boiled potatoes.

Be careful to save all that remains from the dinner, towards making the VEAL AND HAM PATTIES; the proportionate cost will be about thirty cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Page 1879)