Sausage Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Hash the pork; season well with salt and pepper, according to taste, adding a pinch of grated nutmeg and the chopped herbs and minced ham. Hash all very fine and make into small Balls and use as de...
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Ingredients
- ¼ Pound of Fresh Pork
- 2 Square Inches of Lean Raw Ham
- A Sprig Each of Thyme and Parsley
- A Bay Leaf
- A Pinch of Grated Nutmeg
- Salt
- Pepper
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