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Ham Stuffing Or Forcemeat

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Ingredients
  Lean ham/Lean bacon 4 Ounce
  Suet/Margarine 2 Ounce
  Breadcrumbs 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
  Egg 1
  Milk/Stock 1 Teaspoon (A little)
Directions

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.
Season well.
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Ham

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