Forcemeat for Cold Pasties

Ingredients

• ½ pound old fowl, cooked and deboned
• 3 ounces butter, softened
• ½ pound white bread, soaked in milk and squeezed dry
• 4 egg yolks
• nutmeg, to taste
• coarse sea salt, to taste
• thin slices of ham (optional)
• minced parsley (optional)

Directions

1. Remove the skin and bones from the fowl, then pound the meat in a mortar.

2. Soak the white bread in milk, squeeze it dry, and rub it with the butter.

3. Combine the bread mixture with the pounded meat, nutmeg, and salt.

4. Bind the mixture with the egg yolks and form into balls.

5. If desired, wrap each ball with a slice of ham for added flavor.

6. Optionally, mix in minced parsley with the meat before forming the balls.