Ham Stuffing or Forcemeat


  • 4 oz. lean ham or bacon
  • 2 oz. suet or margarine
  • 4 oz. bread crumbs
  • 1 tablesp. chopped parsley
  • 1 teasp. mixed fresh herbs or ½ teasp. dried herbs
  • grated rind of 1 lemon
  • a little grated nutmeg
  • 1/16 teasp. powdered allspice
  • 1 egg
  • a little milk or stock
  • salt and pepper


Chop or mince the ham and chop or grate the suet. Mix all the dry ingredients and bind with the egg and stock or milk. Season well.

When the mixture is intended for balls, the consistency should be tested by poaching a small quantity in boiling water.

Use for veal, poultry or hare.