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By Eliza Acton
Published 1845
The very finest sausage-meat highly seasoned, and made with an equal proportion of fat and lean, is an exceedingly good forcemeat for veal, chicken, rabbit, and some few other pies; savoury herbs mince small may be added to heighten its flavour if it be intended for immediate eating; but it will not then remain good quite so long, unless they should have been previously dried. To prevent its be