Force-Meat Stuffing

Ingredients

• each pound force-meat
• a level teaspoon each powdered cloves
• powdered allspice
• salt
• each pepper
• and mace
• one raw egg
• juice of a lemon

Method

1. 1

   Mix the force-meat with the spices, egg, and lemon juice thoroughly.

2. 2

   Place the fowl skin down on a board, layer with stuffing, add strips of salt pork and liver, then more stuffing, and mushrooms.

3. 3

   Sew up the fowl and roll it in a cloth, tying tightly.

4. 4

   Weigh and boil in cold water, skimming as needed.

5. 5

   Add vegetables and herbs, boil for half an hour per pound.

6. 6

   Strain the stock and let the turkey cool in broth.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 464. The excerpt below is the record exactly as published.

each pound force-meat take a level teaspoon each powdered cloves, powdered allspice and salt, ealtspoon ea^^h pepper and mace, one raw egg and juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.