Ham Stuffing or Forcemeat

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

Preparation info

Difficulty
Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

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

Sauce

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.