No. 18. Forcemeat for Raised and Other Cold Pies

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Sausage-meat, well seasoned. Or: veal, 1 lb.
  • pork-fat, 1 ½ lb.


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