Forcemeat Balls Or Relishing Stuffing
|Dry bread crumbs||1 1⁄2 Cup (24 tbs) (From Stale But Not Dry Homemade Bread)|
|Finely chopped ham/Lean bacon||1⁄4 Cup (4 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Lean bacon||1⁄2 (From 1/2 Lemon)|
|Minced parsley||1 Teaspoon|
|Summer savory/Thyme /1/2 teaspoon dried crushed thyme||1 Teaspoon, minced|
|Cayenne pepper||1⁄4 Teaspoon (Few Grains)|
|Ground mace||1⁄4 Teaspoon|
|Eggs||2 , lightly beaten|
|Oil/2 1/2 lbs shortening /lard||1 Quart|
Combine all the ingredients except the fat for frying.
Work well together with the hands.
Form into 16 compact balls.
Heat the oil, shortening or lard slowly to 365 degrees in a 3-quart saucepan.
The fat can be reused if you strain it through cheesecloth, pour into a clean jar and keep it in a cool place until needed.) Fry the forcemeat balls, 3-4 at a time, until golden brown, about 2-3 minutes.
Turn once during the cooking time.
Drain on paper towel.
Garnish jugged hare.
For stuffing, combine all the ingredients except the fat.
Do not form into balls.