Forcemeat for One Roast Fowl
Ingredients
Directions
Steep the bread crusts in boiling water.
Press the soaked bread dry in a strainer.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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