1. In a large bowl, combine the suet, ham, bread crumbs, parsley, lemon peel, thyme, sage, salt and a few grindings of pepper. Stir thoroughly, then add the egg and mix together until the forcemeat can be gathered into a ball.
2. Divide it into 12 equal pieces and, with lightly moistened hands; shape each piece into a ball about 1½ inches in diameter.
3. In a heavy 10- to 12-inch skillet, melt the butter in the oil over moderate heat. When the foam has almost subsided, drop in the balls.
4. Cook them for about 5 minutes, or until golden brown on all sides, turning them frequently with a spoon and regulating the heat so that they color slowly and evenly without burning.
5. With a slotted spoon, transfer the balls to a double thickness of paper towels to drain briefly, and serve.
NOTE:
Forcemeat balls traditionally accompany game dishes like rabbit stew.
