Rules for Stuffings and Forcemeat Balls

Name: Rules for Stuffings and Forcemeat Balls
Cuisine: United Kingdom
Ingredients: Parsley, thyme, spinach, marjoram.; Parsley, thyme, spinach, marjoram.; Savory, tarragon, sage, chervil,; Brains, and veal minced and pounded.; Brains, and veal minced and pounded.; Garden herbs, and roots,; Parsley, thyme, spinach, marjoram.; Mutton, beef or veal suet, marrow,; Mutton, beef or veal suet, marrow,; Mutton, beef or veal suet, marrow,; Mutton, beef or veal suet, marrow,; Fish: Shrimps, prawns, crabs, lobsters, oysters and anchovies.; Fish: Shrimps, prawns, crabs, lobsters, oysters and anchovies.; Spices: Pepper, mace, allspice, cinnamon, ginger, nutmeg, cayenne and cloves.; Spices: Pepper, mace, allspice, cinnamon, ginger, nutmeg, cayenne and cloves.; Fish: Shrimps, prawns, crabs, lobsters, oysters and anchovies.; Fish: Shrimps, prawns, crabs, lobsters, oysters and anchovies.; Fish: Shrimps, prawns, crabs, lobsters, oysters and anchovies.; Fish: Shrimps, prawns, crabs, lobsters, oysters and anchovies.; Leeks, shallots, onions and garlic.; Leeks, shallots, onions and garlic.; Leeks, shallots, onions and garlic.; Leeks, shallots, onions and garlic.; Truffles, morels, mushrooms.; Basil, burnet, bay leaf,; Truffles, morels, mushrooms.; Truffles, morels, mushrooms.; Yolks of hard-boiled eggs,; Parboiled sweetbreads and tongues are the principal ingredients for stuffing or forcemeat. Besides these the following are used: Yolks of hard-boiled eggs, Flour, bread-crumbs, Boiled onion, mashed potato, Mutton, beef or veal suet, marrow, Brains, and veal minced and pounded. Garden herbs, and roots, Parsley, thyme, spinach, marjoram. Savory, tarragon, sage, chervil, Basil, burnet, bay leaf, Truffles, morels, mushrooms. Leeks, shallots, onions and garlic.; Parboiled sweetbreads and tongues are the principal ingredients for stuffing or forcemeat. Besides these the following are used: Yolks of hard-boiled eggs, Flour, bread-crumbs, Boiled onion, mashed potato, Mutton, beef or veal suet, marrow, Brains, and veal minced and pounded. Garden herbs, and roots, Parsley, thyme, spinach, marjoram. Savory, tarragon, sage, chervil, Basil, burnet, bay leaf, Truffles, morels, mushrooms. Leeks, shallots, onions and garlic.

Mary Eaton, Bungay, Suffolk, 1823

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

The ingredients should be so proportioned that no one flavour predominates.
Some dishes require a very delicately flavoured stuffing, while for others it should be full and high seasoned.
The consistence of forcemeats seems to be