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
Chop the meats and fat separately, then place together in the mortar with the seasoning; pound finely, adding the eggs one by one and the brandy at the last moment. Pass through a fine sieve.
Game forcemeat is prepared in the same proportions using the same method.
© 1903 All rights reserved. Published by Taylor and Francis.