No. 1. Good Common Forcemeat, for Roast Veal, Turkeys, &c


  • Bread-crumbs, 4 oz.
  • lemon-rind, ¼ oz. (or grated rind of ½ lemon)
  • mixed Savoury herbs, minced, ¼ oz.
  • salt, ½ teaspoon
  • pepper, ¼ to ⅓ of teaspoonful
  • butter, 2 oz.
  • yolk, 1 egg.


Grate very lightly into exceedingly fine crumbs, four ounces of the inside of a stale loaf, and mix thoroughly with it, a quarter of an ounce of lemon-rind pared as thin as possible, and minced extremely small; the same quantity of savoury herbs, of which two-thirds should be parsley, and one-third thyme, likewise finely minced, a little grated nutmeg, a half teaspoonful of salt, and as much common pepper or cayenne as will season the forcemeat sufficiently. Break into these, two ounces of good butter in very small bits, add the unbeaten yolk of one egg, and with the fingers work the whole well together until it is smoothly mixed. It is usual to chop the lemon-rind, but we prefer it lightly grated on a fine grater. It should always be fresh for the purpose, or it will be likely to impart a very unpleasant flavour to the forcemeat. Half the rind of a moderate-sized lemon will be sufficient for this quantity; which for a large turkey must be increased one-half.

Obs.—This, to our taste, is a much nicer and more delicate forcemeat than that which is made with suet, and we would recommend it for trial in preference. Any variety of herb or spice may be used to give it flavour, and a little minced onion or eschalot can be added to it also; but these last do not appear to us suited to the meats for which the forcemeat is more particularly intended. half an ounce of the butter may be omitted on ordinary occasions: and a portion of marjoram or of sweet basil may take the place of part of the thyme and parsley when preferred to them.