Forcemeat for Stuffing Boned Fowls

Ingredients

• meat of another fowl, or veal, or pork, or a mixture
• 1 cup bread or cracker crumbs
• chopped boiled ham or tongue (optional)
• lardoons of pork (optional)
• 1 tablespoon chopped parsley
• 1 teaspoon onion juice
• ¼ teaspoon pepper
• 1 teaspoon thyme
• 1 teaspoon salt
• stock (for moistening)

Directions

1. Chop the meat finely.

2. In a bowl, combine the minced meat with bread or cracker crumbs.

3. If desired, add chopped boiled ham or tongue and lardoons of pork.

4. Season the mixture with parsley, onion juice, pepper, thyme, and salt.

5. Moisten the entire mixture with stock until well combined.

6. If using veal, take it from the knuckle and use the bone in the braising pot for added flavor.