Recipes > Meat > Forcemeat > Forcemeat For Veal, Turkeys, Fowls, Hare, Etc.

Forcemeat For Veal, Turkeys, Fowls, Hare, Etc.


  • 2 ounces of ham or lean bacon
  • 1/4 pound of suet
  • rind of half a lemon
  • 1 teaspoonful of minced parsley
  • 1 teaspoonful of minced sweet herbs
  • salt, cayenne, and pounded mace to taste
  • 6 ounces of bread crumbs
  • 2 eggs


Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste, of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting. Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use. When it is made into balls, fry of a nice brown, in boiling lard, or put them on a tin and bake for 1/2 hour in a moderate oven. As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.

Sufficient for a turkey, a moderate-sized fillet of veal, or a hare.

Note: In forcemeat for hare, the liver of the animal is sometimes added. Boil for 5 minutes, mince it very small, and mix it with the other ingredients. If it should be in an unsound state, it must be on no account made use of.


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The Book of Household Management (1861).

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