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VEAL QUENELLES (another way)

Take the fleshy part of veal, cut it into slices, and scrape it with a knife till you have got off all the meat without the sinews. About half a pound of this rasped meat is sufficient for a dish. Boil a calf's udder, either in your stock-pot or in plain water. When it is done and has become cold, trim all the upper part, cut it into small pieces, and pound them in a mortar till they can be rubbed through a sieve. All that part which has thus been strained through the sieve make into a ball of the same size as the meat, which should be also rolled into a ball; then make a panada (see PANADA). You must have three balls, one of udder, one of meat, and one of panada.