Mushroom Forcemeat

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 4 oz. (120 g.) breadcrumbs
  • 1 teaspoon finely grated onion

Method

Mix all the ingredients together and stir in the well-beaten eggs and the butter melted but cooled. Beat well with a fork and stuff the bird.