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Super10r Suet Forcemeat, for Veal, Turkeys, &C.

A forcemeat made with suet, bread crumbs, herbs, spices, egg yolks, and milk, formed into balls and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Super10r Suet Forcemeat, for Veal, Turkeys, &C.

Ingredients

Directions

Mix and season

  1. Mix the suet and bread crumbs in a bowl.

  2. Add parsley, salt, cayenne, mace, and nutmeg; mix well.

  3. Incorporate the egg yolks and milk until smooth.

Pound and rest

  1. Pound the mixture in a mortar until perfectly smooth.

  2. Let it cool for at least 30 minutes.

Form and fry

  1. Form into balls, flour them, and fry gently for 7 to 8 minutes until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef kidney suet
Adds fat that keeps the forcemeat moist and rich as it cooks.
Bread crumbs
Provides bulk and body that absorbs fat and liquid to hold the mixture together.
Egg yolks
Bind the mixture and help it set firmly while frying.
Milk
Loosens the mixture so the crumbs and yolks combine smoothly.

The step that matters

Pound until perfectly smooth. Thorough pounding breaks down the suet and crumbs into an even paste, so the balls hold together and cook evenly without crumbling or greasy patches.

Swap the mace

How well each one fits the dish's main ingredients (beef, bread, parsley, pepper, nutmeg, egg, milk):

  1. Marjoramfits better
  2. Cinnamonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against beef, bread, parsley, pepper, nutmeg, egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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