Recipes > Meat > Forcemeat > Forcemeat, For Stuffing Boned Fowls

Forcemeat, For Stuffing Boned Fowls


Use the meat of another fowl, or veal, or pork, or a mixture. Chop them fine, and add to the minced meat one cupful of bread or cracker crumbs and, if convenient, a little chopped boiled ham or tongue, and a few lardoons of pork. Season with the following articles, and moisten the whole with stock:

  • 1 tablespoonful of chopped parsley
  • 1 teaspoonful of onion juice
  • 1/4 teaspoonful of pepper
  • 1 teaspoonful thyme
  • 1 teaspoonful of salt

If veal is used, take it from the knuckle, and use the bone in the braising pot, as it will give a good jelly.


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The Century Cook Book (1901).

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