Take a quarter of a pound of beef suet, chop it very finely with two ounces of raw ham, add two teaspoonfuls of fresh-chopped parsley, and from one to two teaspoonfuls of mixed sweet herbs (see Herbs), according to the length of time they have been kept; add half a quarter of the rind of a lemon, chopped very fine, five ounces of fine bread crumbs (see No. 20), two eggs, a very little grated nutmeg, a saltspoonful of ordinary pepper, a quarter of one of cayenne, and a salt spoonful of salt. First of all, mince the suet and ham, herbs and lemon-peel, very finely, then add the bread crumbs and seasoning. Pound the whole in a mortar. Next, beat up the two eggs, and mix the whole thoroughly together. This is very good, and constantly used. Forcemeat will not be good unless great pains are taken in mixing the ingredients well together.

A very convenient way of obtaining two ounces of raw ham is to order one or two cushion rashers of bacon for breakfast. These are always chiefly lean. Keep two ounces of this lean for the stuffing.

If you have no ham, rub two or three ounces of the flesh of the veal itself through a wire sieve (see No. 21), and use that instead. More lemon-peel can be added if liked, but it is apt to cause the stuffing to be tasted long after it is eaten.