Beef Forcemeat

Ingredients

• 1/2 pound lean beef
• 1/2 pound suet
• 1/2 cup fine bread crumbs
• 1/8 teaspoon sweet bas
• 1/8 teaspoon thyme
• 1/2 teaspoon chopped parsley
• 1/8 teaspoon sweet marjoram
• Salt
• and pepper
• 1 egg

Method

1. 1

   Chop the beef and suet very fine; add the crumbs and seasonings; mix well and add the beaten egg.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 42. The excerpt below is the record exactly as published.

e 1 teaspoon chopped parsley 1 egg Vi teaspoon mixed herbs 2 tablespoons milk Salt and pepper Chop the ham and suet fine; mix the dry ingredients; add the egg; season to taste; mix well and use as required. 106 FORCEMEATS, STUFFINGS, ETC. Fi'X°olFour VEAL FORCEMEAT V4 pound lean veal 1 tablespoon chopped parsley 2 oimces beef suet 1 teaspoon onion juice 2 ounces fine bread crumbs Dash of nutmeg Salt and pepper 2 tablespoons niilk 14 teaspoon grated lemon rind 1 egg Chop the veal and suet very fine; mix the dry ingredients thoroughly; add milk and egg; season to taste and use. BEEF FORCEMEAT V2 pound lean beef i/i teaspoon sweet bas Vi pound suet i^ teaspoon thyme 1/2 cup fine bread crumbs Vi teaspoon chopped parsley Vi teaspoon sweet marjoram Salt and pepper 1 egg

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