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Forcemeat for Veal, Turkeys, Fowl, Hare

  • 1 liver
  • 2 ounce ham or bacon
  • 1/4 pound suet
  • Rind of 1/2 lemon
  • 2 eggs
  • 1 teaspoon minced parsley
  • 1 teaspoon minced sweet herbs
  • Salt, cayenne and mace to taste
  • 6 ounces breadcrumbs
Shred the ham or bacon and liver, chop the suet, lemon peel and hers very fine. Add the seasoning to taste, salt, cayenne and mace, and blend all thoroughly together with the breadcrumbs before wetting. Then beat and strain the eggs, work them up with other ingredients and the force meat will be ready for use.
Submitted by Cassyjean - Torrington, CT Jun 14, 2009
15 min 30 min 45 min


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