Name: Plain Forcemeat for Lining Pie-dishes
Ingredients: 1 pound uncooked rabbit, pork, or fowl (or a mixture); salt to taste

Plain Forcemeat for Lining Pie-dishes

Ingredients

1 pound uncooked rabbit, pork, or fowl (or a mixture)
salt to taste

Directions

Prepare

Carefully remove sinew and skin from the meat.
Pass the meat through a meat grinder or food processor until finely minced.
Season with salt to taste.

Line the dishes

Use the forcemeat to line pie dishes.

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

What each ingredient does

Rabbit, pork, or fowl: Forms the main body of the forcemeat, giving it its structure and savory flavor.

“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.

Tomato Soup526 recipes

Brown Bread461 recipes

Mutton Broth292 recipes

Yorkshire Pudding264 recipes

Like knowing why a recipe works?

The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.

Prefer an account? Create a free account to save pairings and unlock the full chemistry.

Plain Forcemeat for Lining Pie-dishes