No. 18. Forcemeat for Raised and Other Cold Pies from Modern Cookery for Private Families by Eliza A

Name: No. 18. Forcemeat for Raised and Other Cold Pies from Modern Cookery for Private Families by Eliza A
Ingredients: fine herbs, spice, &c., as in forcemeat No. 1, or sausage-meat. Or: veal and bacon, equal weight, seasoned in the same way.; pepper, ¼ to ½ oz.; Sausage-meat, well seasoned. Or: veal, 1 lb.; salt, 1 oz.; pork-fat, 1 ½ lb.

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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 m...

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Ingredients

fine herbs, spice, &c., as in forcemeat No. 1, or sausage-meat. Or: veal and bacon, equal weight, seasoned in the same way.
pepper, ¼ to ½ oz.
Sausage-meat, well seasoned. Or: veal, 1 lb.
salt, 1 oz.
pork-fat, 1 ½ lb.