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