| How To Cook: |
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1. Cook the liver and kidneys in a little stock, then drain and chop them finely.
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2. Chop also the suet and parsley and powder the herbs.
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3. Mix all together in a basin, with the breadcrumbs, adding the lemon rind.
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4. Season with pepper and salt and a pinch of nutmeg, and bind together with egg and milk, or egg and stock.
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5. A little chopped ham or bacon may also be added.
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6. Form the forcemeat into a roll, cut off small pieces and roll into balls.
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7. Coat them with flour, fry in hot fat and drain well.
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