Recipes > Meat > Forcemeat > Forcemeat for Roast Poultry

Forcemeat for Roast Poultry


  • 8 ounces of stale bread
  • 4 ounces of fresh veal
  • 4 ounces of fresh pork
  • 3 ounces of good rather dry cheese
  • 1 ounce of onion
  • 1 ounce of butter
  • 1 saltspoonful of powdered herbs
  • 1 teaspoonful of salt
  • 1 saltspoonful of pepper
  • 2 whole eggs


Steep the stale bread in tepid water for five minutes, and wring it dry in a clean towel; meantime chop fine the veal and pork, or use instead, eight ounces of good sausage meat; grate the cheese; fry the onion in the butter to a light yellow color; add the bread, meat, and cheese, season with the powdered herbs, salt, pepper, and eggs; mix well and use.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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