‘For Forced Meat

‘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 3–5 lb. (- k.) or a large chicken or duck, take:


  • ½ lb. (240 g.) good sausage meat or minced veal or pork
  • ¼ lb. (120 g.) suet (MS has quantities reversed – twice as much suet would make a very greasy stuffing unless a great quantity of crumbs were used)
  • salt and pepper (no particular point in saltpetre)
  • 2 teaspoons finely chopped thyme, fresh if possible
  • 1 tablespoon finely chopped parsley, fresh if possible
  • ¼ lb. (120 g.) white breadcrumbs (a manchet was a fine white loaf)
  • ¼ pint ( dl.) good stock, well seasoned
  • yolk of an egg to bind


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 6 oz. (180 g.) of the crumbs, suet and herbs.