Home › The Waldorf Kitchen › Forcemeat of Ham

Forcemeat of Ham

Chop fine about two pounds of cooked lean ham, put into a mortar, and pound well. Put one pound of breadcrumbs and one pint of milk into a saucepan, place it over a slow fire, and boil until the crumbs are soft and smooth; add a little cayenne, one-half pint of brown sauce, one teaspoonful of salt and one tablespoonful of mustard. Place it one side to cool, and then make into a mass with the yolks of four eggs. It will then be ready for use, either as a border, or for game pies, or for quenelles.