Name: ‘For Forced Meat
Cuisine: United Kingdom
Ingredients: ¼ lb. (120 g.) white breadcrumbs (a manchet was a fine white loaf); salt and pepper (no particular point in saltpetre); yolk of an egg to bind; ½ lb. (240 g.) good sausage meat or minced veal or pork; 2 teaspoons finely chopped thyme, fresh if possible; 1 tablespoon finely chopped parsley, fresh if possible; 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)

Preparation info

Difficulty
Easy

Appears in

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. (1½-