Forcemeat Stuffing for Fowl, Game, Veal, Etc.
From The Bile Beans cookery book, 1931
If used for roast hare, the liver should be boiled for 5 minutes, minced very small, and mixed with the forcemeat.
Presented as published in 1931. 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 Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 9. The excerpt below is the record exactly as published.
FORCEMEAT STUFFING FOR FOWL, GAME, VEAL, Etc.—2 oz. ham or bacon, 3 Ib.. suet, rind of 4 lemon, teaspoonful minced parsley, teaspoonful sweet herbs (minced), salt, cayenne, mace to taste, 6 oz. bread crumbs, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.