Home › The Principles of Cookery › Forcemeat of Veal

Forcemeat of Veal

Chop lean veal, free from skin or fat, and then pound it in a mortar; add a third of its weight of butter or suet, and the same of fine bread, which should be first soaked in cold milk and squeezed dry. Pound all in a mortar, with a flavouring of salt, pepper, and nutmeg. Bind with the yolks of two eggs, and make the paste into little balls, or use it as a stuffing.