Forcemeat

Name: Forcemeat
Ingredients: Finely chop some suet; adding to it parsley; a little grated lemon-peel; a sprinkling of mixed herbs; not forgetting pepper and salt; not forgetting pepper and salt; a small quantity of well-grated bread-crumbs; mixing all together with a well-beaten egg or eggs

From The book of plain cooking, 1904

Useful for stuffing veal and chickens.

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 33. The excerpt below is the record exactly as published.

Forcemeat. A really well-made forcemeat serves many purposes. For instance, the stuffing of veal and chickens. Finely chop some suet, adding to it parsley, a little grated lemon-peel, and a sprinkling of mixed herbs, not forgetting pepper and salt. Then add a small quantity PLAIN COOKING 108 iw* of well-grated bread-crumbs, mixing all to- gether with a well-beaten egg or egg

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