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Forcemeat Balls for Mock-Turtle Soups

The delicate French preparation, Panada, will, if used in the composition of these balls, be found a great improvement. Prepare it thus. Soak the crumb of two or three rolls. Put it into a small saucepan by the side of the fire, with enough pale rich gravy to cover it. When sufficiently boiled, squeeze off the moisture, put the panada into an enamelled saucepan, and stir with a wooden spoon till dry; then mix with it the yolks of two unbeaten eggs, and let it cool for use. Pound in a mortar four ounces of veal, free from gristle, bone, and skin; add the panada to this, with three ounces of fresh butter. Season with nutmeg, mace, salt, and cayenne. If liked, a little lean ham and more seasoning may be used. Roll into balls, and boil before adding to the soup. Time, twelve minutes to boil.