Forcemeat for Stuffing Boned Fowls
From The Cook County cook book, 1912
Serves 6
Be careful that too much is not used, as allowance must be made for the swelling.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 177. The excerpt below is the record exactly as published.
FORCEMEAT FOR STUFFING BONED FOWLS.— Use meat of another fowl or veal, or a mixture of both. Chop fine, and add a cup crumbs, and if convenient some chopped ham or tongue; season with 1 tablespoon chopped parsley, 1 teaspoon onion juice, 1 teaspoon salt, % teaspoon pepper, 1 teaspoon thyme
Cook this with the app: pantry check, scaling, and the assistant.