Home › The Principles of Cookery › VEAL, GODIVEAU (a kind of forcemeat)

VEAL, GODIVEAU (a kind of forcemeat)

Take a quarter of a pound of lean veal free from skin and sinew and an equal weight of good beef suet. Mince these very finely. Add a small bunch of parsley and a few chives, chopped small, together with a seasoning of pepper, salt, and grated nutmeg. Pound the ingredients in a mortar till they form a smooth, firm paste, and place this on ice for an hour. Put it again into the mortar with three ounces of pure ice, and pound it till it looks soft and creamy. Roll it in flour on the table, divide it into small round balls about the size of marbles, and bake these on a baking-sheet in a moderately-heated oven. Time to bake the balls, five minutes. (See also GODIVEAU.)