Forcemeat for Cold Savoury Pies is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic pie filling made with a mix of veal, bacon, herbs and eggs flavoured with spices. The full recipe is presented here and I hope you enjoy this classic British version of: Forcemeat for Cold Savoury Pies.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FORCEMEAT FOR COLD SAVOURY PIES.
415. INGREDIENTS.—1 lb. of veal, 1 lb. of fat bacon; salt, cayenne, pepper, and pounded mace to taste; a very little nutmeg, the same of chopped lemon-peel, 1/2 teaspoonful of chopped parsley, 1/2 teaspoonful of minced savoury herbs, 1 or 2 eggs.
Mode.—Chop the veal and bacon together, and put them in a mortar with the other ingredients mentioned above. Pound well, and bind with 1 or 2 eggs which have been previously beaten and strained. Work the whole well together, and the forcemeat will be ready for use. If the pie is not to be eaten immediately, omit the herbs and parsley, as these would prevent it from keeping. Mushrooms or truffles may be added.
Sufficient for 2 small pies.
Modern Redaction
Ingredients:
450g veal
450g streaky (or other fatty) bacon
salt, cayenne pepper and ground mace, to taste
pinch of freshly-grated nutmeg
pinch of finely-grated lemon zest
1/2 tsp parsley, finely chopped
1/2 tsp savoury herbs, minced
1 or 2 eggs
Method:
Chop the veal and bacon finely, place in a mortar then combine with all the remaining ingredients (except the eggs). Pound well to combine and break the meats down.
In the meantime, whisk together the eggs. Pour into the mortar and work into the meat mass. Combine thoroughly and use as the stuffing for two small meat pies. Prepare the pies immediately.
