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Forcemeat of Suet

Chop as finely as possible one ounce of suet, and mix with it a dessert-spoonful of chopped parsley, and the chopped rind of half a lemon. Add to them two ounces of bread-crumbs, a tea-spoonful of dried sweet herbs, and a seasoning of pepper and salt, and mix all together. Beat and strain one egg, moisten the forcemeat with it, and mix well. This is suitable for a boned and rolled joint.