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Forcemeat As for Turtle, At Tiie Bush, Bristol

A forcemeat made with suet, veal or chicken, bread crumbs, herbs, spices, and eggs, boiled in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Forcemeat As for Turtle, At Tiie Bush, Bristol

Ingredients

Directions

Make the forcemeat

  1. In a bowl, combine the suet, veal or chicken, bread crumbs, shallot or onion, salt, white pepper, nutmeg, mace, pennyroyal, parsley, and lemon thyme.

  2. Beat the egg yolks and whites separately, then mix them into the ingredients to form a moist paste.

  3. Roll the mixture into small balls.

Fry and serve

  1. Boil the balls in fresh lard, adding them when the lard is hot.

  2. Cook until they are light brown, then remove and drain them before serving.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  4. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  5. Shallot + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Suet
Adds fat that keeps the forcemeat moist and rich as it cooks.
Fresh eggs
Bind the mixture into a paste that holds its shape when rolled.
Bread crumbs
Absorb moisture and give the forcemeat body and a light texture.
Veal or chicken
Adds meaty substance and flavor to the forcemeat.

The step that matters

Adding the balls to hot lard. Dropping the balls into lard that is hot enough seals the outside quickly, helping them hold their shape and brown evenly instead of absorbing grease and falling apart.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, bread, shallot, nutmeg, mace, parsley, lemon):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against veal, bread, shallot, nutmeg, mace, parsley, lemon. 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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