Ham Stuffing or Forcemeat

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. lean ham or bacon
  • 2 oz. suet or margarine


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.