Note No. 89 — INDEX

Forcemeat.—Two oz. lean ham, or bacon, quarter pound suet, peel of half a lemon, one teaspoon minced parsley, teaspoon minced sweet herbs, salt, cayenne and mace to taste, six oz. bread crumbs, two eggs. Shred the ham, or bacon, chop the suet, the lemon peel and mix all together with the minced herbs, seasoning and bread crumbs before wetting. Then beat and strain the eggs and work them in with the other ingredients and the forcemeat is ready for use. When made into balls it may be fried, or baked on a tin in the oven half an hour. No one flavor should predominate greatly, and the forcemeat should be sufficiently firm to cut with a knife, but not dry and heavy.