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Updated: May 31, 2025
It is the lid being closed that makes the meat take some flavor from the vegetables. To do it in the Belgian way, take some good white turnips, wash them and scrape them, put small ones in whole, large ones cut in half. Take some small cabbages, trim off without leaves, cut them in half, remove the stalk, make a hollow in the center and fill it with forcemeat of any kind; but sausage meat is good.
Another good way to stuff peppers is to parboil them and then stuff them with a forcemeat made of chopped nuts and bread crumbs moistened with salt and pepper. Bake, basting occasionally with melted butter for twenty minutes. Cut the peppers in half and remove the seeds, stems and pith. Then cut them in neat, small pieces and throw into boiling salted water. Boil for half an hour.
Highly seasoned. Dill. A plant used for flavoring pickles. Served in shells. Small made dishes served with lunch or dinner. They are sometimes served as a course between the main courses of a meal. A broad-leaved kind of endive. Farce or Forcemeat. A mixture of meat, bread, etc., used as stuffing. Long, thin pieces of meat or fish generally rolled and tied.
Dip some oysters into the yolk of an egg, and do the same; and also some relishing forcemeat balls, made as for mock turtle. Garnish with these, and small bits of bacon just made hot before the fire. CALF'S HEAD PIE. Stew a knuckle of veal till fit for eating, with two onions, a few isinglass shavings, a bunch of herbs, a blade of mace, and a few peppercorns, in three pints of water.
The cake may be put into a small mould, and then it will turn out beautifully for a supper or side dish. VEAL COLLOPS. Cut long thin collops, beat them well, and lay on them a bit of thin bacon of the same size. Spread forcemeat over, seasoned high, and also a little garlic and cayenne. Roll them up tight, about the size of two fingers, but not more than two or three inches long.
Aïyoub offered a red soup, a Kaw-ur-meh meat stewed in a rich gravy with little onions leaves of the vine containing a delicious sort of forcemeat, cucumbers in milk, some small birds pierced with silver skewers, spinach, and fried wheat flour mingled with honey.
For the forcemeat, which is covered with the flap, you must cut deep into it between 1 and 2, and help to each a thin slice, with a little of the fat. The breast is composed of the ribs and brisket, and these must first be separated by cutting through the line 1, 2.
The poignancy of forcemeat should be regulated by the savouriness of the viands, to which it is intended to give an additional zest. Some dishes require a very delicately flavoured stuffing, while for others it should be full and high seasoned. The consistence of forcemeats is attended with some difficulty; they are almost always either too heavy or too light.
SAVOURY PIES. Few articles of cookery are more generally approved than relishing pies, if properly made; and there are various things adapted to this purpose. Some eat best cold, and in that case, no suet should be put into the forcemeat that is used with them.
If fried in joints, it must be dressed with dried or fried parsley, and liver sauce made for it, the same as for roasting. Chop up the liver with parsley, and put it into melted butter, with pepper and salt. If fricasseed, the same as for chickens. Young rabbits are good in a pie, with forcemeat as for chicken pie.
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