Forcemeat for Veal, Turkeys, Fowl, Hares etc is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stuffing or forcemeat for white meats made from bacon, suet, lemon zest, parsley, herbs and spices with breadcrumbs that are bound with eggs. The full recipe is presented here and I hope you enjoy this classic British version of: Forcemeat for Veal, Turkeys, Fowl, Hares etc.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FORCEMEAT FOR VEAL, TURKEYS, FOWLS, HARE, &c.
417. INGREDIENTS.—2 oz. of ham or lean bacon, 1/4 lb. of suet, the rind of half a lemon, 1 teaspoonful of minced parsley, 1 teaspoonful of minced sweet herbs; salt, cayenne, and pounded mace to taste; 6 oz. of bread crumbs, 2 eggs.
Mode.—Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste, of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting. Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use. When it is made into balls, fry of a nice brown, in boiling lard, or put them on a tin and bake for 1/2 hour in a moderate oven. As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.
Average cost, 8d.
Sufficient for a turkey, a moderate-sized fillet of veal, or a hare.
Note.—In forcemeat for HARE, the liver of the animal is sometimes added. Boil for 5 minutes, mince it very small, and mix it with the other ingredients. If it should be in an unsound state, it must be on no account made use of.
Modern Redaction
Ingredients:
60g ham or lean bacon
115g suet, finely chopped
finely-grated zest of half a lemon
1 tsp parsley, minced
1 tsp sweet herbs, minced
salt, cayenne pepper and ground mace, to taste
180g breadcrumbs
2 eggs
Method:
Finely shred the ham (or bacon) then combine in a bowl with the suet, lemon zest, parsley, sweet herbs, salt, cayenne pepper and mace. Mix in the breadcrumbs and stir to combine.
Beat the eggs in a bowl then add just enough to bring the forcemeat mixture together. Shape into balls then shape into balls and fry until golden brown in lard before placing in a baking. To finish, bake for 30 minutes in an oven pre-heated to 170°C.
Typically, if making this for hare or rabbit the liver of the animal, which has previously been boiled, is finely chopped and added to the forcemeat mix.
