Ham Stuffing or Forcemeat

Preparation info

    • Difficulty

      Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

Method

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.