‘For Forced Meat

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

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-

Ingredients

Europe
United Kingdom
Side dish
England

Ingredients

Method