Creole Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take calf’s liver and pork fat, in the proportions of two-thirds liver and one-third fat. Grind both together very, very fine. Then mince an onion, and two sprigs each of thyme and parsley and one...
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Ingredients
- A Slice of Pork Fat
- An Onion
- 2 Sprigs Each of Thyme and Parsley
- A Bay Leaf
- ½ Teaspoonful of Grated Nutmeg
- A Tablespoonful of Butter
- Salt
- Pepper
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