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GODIVEAU (a French forcemeat)

Take a pound of the fillet of veal, and a pound and a half of good beef suet. Remove the skin and gristle, chop the meat small, and pound it in a mortar. Add a tea-spoonful of salt, half a tea-spoonful of pepper, half a nutmeg, grated, a table-spoonful of scalded and minced parsley, and a tea-spoonful of chopped onions or chives, if the latter are suitable for the dish with which the forcemeat is to be served. Add, whilst pounding--a tea-spoonful at a time--two well-beaten eggs, and a little water. Take the forcemeat up, and put it in a cool place for an hour. It should be so thoroughly pounded that no pieces are distinguishable. When a large quantity of forcemeat is required, a little custard may be gradually mixed with the other ingredients. This forcemeat should be made in a cool place, and quickly. It is a good plan to fry a small quantity of it in hot fat, to see if it suits the taste, and then add either another egg, a little water, or a little more seasoning, as required. Time, about half an hour to prepare. Probable cost, 1s. 2d. per pound.