Recipe or source entry
Forcemeat for Preserving Game
For this purpose, bone a fresh-killed hare, and cut it into pieces, and fry these with equal quantities of calf's liver and fat bacon; season as in the preceding case, and finish the forcemeat in the same manner, to be used as will be herein shown.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/preserving-game.html- Legacy revision
8531e8373e9b- Source checksum
9b390e1d5d050aa7b7def69103232051c2efc28c5b734853e08d7130a8dba3c2- Legacy text checksum
efe0d88f098a38e71b5a8f527289f212bb480b697c70147ddf85277ea4f29a7f
Cite this page
Forcemeat for Preserving Game. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/preserving-game.html