196—Pork Forcemeat for Divers Uses

Remove the tendons of, and cut into large cubes, two lbs. of fillet of pork, and the same weight of fresh, fat bacon. Season with one and three-quarter oz. of spiced salt (No. 188, Salt), chop the fillet and bacon up, together or separately, pound them finely in the mortar, and finish with two eggs and two tablespoonfuls of brandy.

This forcemeat is used for ordinary pies and terrines. Strictly speaking, it is “sausage-meat.” The inclusion of eggs in this forcemeat really only obtains when it is used to stuff joints that are to be braised, such as stuffed breast of veal; or in the case of pies and terrines. The addition of the egg in these cases prevents the grease from melting too quickly, and thus averts the drying of the forcemeat.