Forcemeat, or Stuffing (Mrs. Etheridge's Recipe)
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- parsley
- 3 ounces beef suet
- pepper
- salt
- lemon-peel
- bread-crumbs
- 1 egg
- milk
- butter
Instructions
- Chop the parsley finely.
- Combine the beef suet, chopped parsley, pepper, salt, lemon-peel, bread-crumbs, and egg together.
- Moisten with a little milk if necessary.
- If the forcemeat is to be eaten cold, use butter instead of beef suet.