Sufficient for a turkey, a moderate-sized fillet of veal, or a hare.
Ingredients
2 oz. of ham or lean bacon
1/4 lb. of suet
the rind of half a lemon
1 teaspoonful of minced parsley
1 teaspoonful of minced sweet herbs
salt to taste
cayenne to taste
pounded mace to taste
6 oz. of bread crumbs
2 eggs
Directions
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)
Forcemeat, Oyster
