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VEAL FORCEMEAT

(Salads And Sauces) - (The Art Of Living In Australia)







2 oz. Suet (Beef)--1/2d.

3 oz. Bread Crumbs--1/2d.

Pepper and Salt

1 Egg

1/2 teaspoonful Parsley

1/2 teaspoonful Sweet Herbs

Half a Lemon--1 1/2d.

Total Cost--21/2 d.

Shred the suet and mix it with the bread crumbs. Chop the parsley and
sweet herbs very finely and stir them in, then the grated rind of half
a lemon, and the pepper and salt; drop in the egg and bind into a
paste, and it is ready to use. This forcemeat is suitable for fowls,
turkeys, veal, and fish.











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