‘For Forced Meat

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

‘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. (-