‘Take twice as much beef suite as veal or porke, seasoned with salt peter time and parsley 3 eggs the crumbs of a manchet chopt small all together...’
This forcemeat is intended for any roast and is a very good basic stuffing which can be varied by using different herbs.
For a joint of
Mix all together with the stock, and stir in the well-beaten egg yolk.
For pork or goose, substitute a teaspoon of sage for the thyme.
For variety add chopped mushrooms or walnuts, or a few raisins, sultanas or chopped prunes. For duck add a little grated orange peel and mix with orange juice instead of stock.
The sausage meat, veal or pork can be omitted and the forcemeat made only with
©1975 The Estate of Elizabeth Ayrton