Recipes > Meat > Forcemeat > Forcemeat for Cold Savoury Pies

Forcemeat for Cold Savoury Pies


  • 1 pound of veal
  • 1 pound of fat bacon
  • salt, cayenne, pepper, and pounded mace to taste
  • a very little nutmeg
  • a very little chopped lemon-peel
  • 1/2 teaspoonful of chopped parsley
  • 1/2 teaspoonful of minced savoury herbs
  • 1 or 2 eggs


Chop the veal and bacon together, and put them in a mortar with the other ingredients mentioned above. Pound well, and bind with 1 or 2 eggs which have been previously beaten and strained. Work the whole well together, and the forcemeat will be ready for use. If the pie is not to be eaten immediately, omit the herbs and parsley, as these would prevent it from keeping. Mushrooms or truffles may be added.

Sufficient for 2 small pies.


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The Book of Household Management (1861).

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