The proportions of the ingredients in this forcemeat are determined by the net weight of the flesh being used. The weight of flesh obtained from 1 eviscerated chicken weighing 1½kg (3 lb 6 oz) minus the fillets which are usually used as a garnish, is roughly 500–600 g (1 lb 2oz–1 lb 5 oz). Thus the proportions of the ingredients for this forcemeat can be established at 550 g (1 lb 4 oz) chicken flesh, 200 g (7 oz) veal, free from sinew, 200 g (7 oz) lean pork, 900 g (2 lb) pork fat, 4 eggs, 50–60 g (2 oz) spiced salt and 3 dl (½ pt or 1¼ U.S. cups) brandy.