vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Forcemeat for Roast Pig
From Cassell's dictionary of cookery, 1892
Serves 6
Onions are optional.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 531. The excerpt below is the record exactly as published.
Forcemeat for Roast Pig.— ParboU a small onion, or two if the flavom- be liked. Chop them very fine, with about half an ounce of powdered sage, five or six ounces of bread- criunbs, and a quarter of a pound of good fresh butter. Flavour- higlily with cayenne peppei and salt. Bind with egg
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