Sufficient for a turkey, a moderate-sized fillet of veal, or a hare.

  1. 2 oz. of ham or lean bacon
  2. 1/4 lb. of suet
  3. the rind of half a lemon
  4. 1 teaspoonful of minced parsley
  5. 1 teaspoonful of minced sweet herbs
  6. salt to taste
  7. cayenne to taste
  8. pounded mace to taste
  9. 6 oz. of bread crumbs
  10. 2 eggs
  • Shred the ham or bacon
  • Chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced
  • Add a seasoning to taste, of salt, cayenne, and mace
  • Blend all thoroughly together with the bread crumbs, before wetting
  • Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use.
  • When it is made into balls, fry of a nice brown, in boiling lard, or put them on a tin and bake for 1/2 hour in a moderate /li>

  • no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.

    Note: In forcemeat for HARE, the liver of the animal is sometimes added. Boil for 5 minutes, mince it very small, and mix it with the other ingredients. If it should be in an unsound state, it must be on no account made use of.

    Source: The Book of Household Management by Isabella Beeton (1859)

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