Forcemeat for Patties, Balls or Stuffing.
Crumbs of bread, chopped parsley, fat bacon, (if it has been dressed it is the better,) suet, a bit of 133fresh butter, a little anchovy liquor, an egg, a bit of onion, a very little knotted marjorum, a little pepper, salt, and nutmeg.
This is a much admired mixture; but, according to the purpose it is for, any addition may be made to the flavour. Cold ham or gammon, different herbs, anchovies, oysters, Cayenne.
Note. To the above should have been added cold veal or chicken, which is a great improvement. Some like lemon, and lemon thyme is a good substitute. Tarragon gives a French flavour, but a very small proportion is sufficient.