Ham Stuffing Or Forcemeat
|Lean ham/Lean bacon||4 Ounce|
|Chopped parsley||1 Tablespoon, chopped|
|Mixed fresh herbs/1/2 teasp. dried herbs||1 Teaspoon|
|Grated lemon rind||1 (from 1 lemon)|
|Grated nutmeg||1⁄2 Teaspoon|
|Powdered allspice||1⁄16 Teaspoon|
|Milk/Stock||1 Teaspoon (A little)|
Chop or mince the ham and chop or grate the suet.
Mix all the dry ingredients and bind with the egg and stock or milk.
When the mixture is intended for balls, the consistency should be tested by poaching a small quantity in boiling water.
Use for veal, poultry or hare.