Stuffing or Forcemeat

Ingredients

• 4-oz. Breadcrumbs
• 4-0z. Shredded ATORA
• 2 Eggs
• 2-oz. Ham or lean Bacon chopped into dice
• 1}3-tablespoonfuls chopped Parsley
• 1 teaspoonful Thyme
• }j-teaspoonful Marjoram
• 1 good pinch Nutmeg
• 1 pinch Mace
• Juice and grated rind of 1 Lemon
• Salt and Pepper

Method

1. 1

   Mix dry ingredients in a basin with the lemon juice, add the eggs and mix well.

Nutrition per serving

As published

This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 15. The excerpt below is the record exactly as published.

Stuffing or Forcemeat For Veal, Chicken, Turkey, etc. Delicious stuffing or forcemeat is made with little trouble by our recipe, and gives a de- lightful and fragrant piquancy to many dishes. Roast Veal, Poultry, and Turkeys should always be stuffed. All white meat has a tendency to be slightly insipid, and the stuff- ing improves the flavour, stimulates the palate, lends an added interest to the dish, and makes it go farther. Mutton and Lamb boned and stuffed make an extremely nice change from the usual roast joint, especially if also served with forcemeat balls, cooked in the baking tin (p. 47). Rabbit, stuffed and roasted is de- licious. The rabbit should be covered with slices of bacon and well basted to prevent the flesh getting dry. Herrings, Fresh Haddock, etc., stuffed and baked, provide another tasty variation from the usual methods. Stuff the fish and bake in a moderate oven, basting at intervals. 46 STUFFING 4-oz. Breadcrumbs. 4-0z. Shredded ATORA 2 Eggs. 2-oz. Ham or lean Bacon chopped into dice. 1}3-tablespoonfuls chopped Pars- ley. 1 teaspoonful Thyme. }j-teaspoonful Marjoram. 1 good pinch Nutmeg. 1 pinch Mace. Juice and grated rind of 1 Lemon. Salt and Pepper

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