FORCEMEAT
Good forcemeat., suitable for veal, rhiekons, or turkeys, may he prepared quickly and easily if' sausage is used as the chief ingredient. All that is required, in addition to the uncooked sausage meat, is ;i flavouring of grated lemon rind, minced parsley, thyme and marjoram. The meat must he removed from the skins, and the flavouring thoroughly mixed into it. A small proportion of soft breadcrumbs, finely grated, may be added if desired. It is usually possible to obtain fresh sausage meat, ready for use, from a pork butcher. This saves the trouble of removing the meat from the skins.
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https://paperspast.natlib.govt.nz/newspapers/NZH19340705.2.9.4
Bibliographic details
New Zealand Herald, Volume LXXI, Issue 21844, 5 July 1934, Page 5
Word Count
101FORCEMEAT New Zealand Herald, Volume LXXI, Issue 21844, 5 July 1934, Page 5
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