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Forcemeat for Boned Turkey

2 lbs. lean veal 2 lbs. fat pork 2 teaspoons salt 1/4 teaspoon pepper 4 egg yolks Chop the veal and pork separately, then pound vigorously in a mortar, add seasonings and yolks one at a time, beating and pounding continually. Cut into strips as long as may be and one-quarter inch square, 1/2 pound of fat pork, red beef tongue, or ham, and loin of veal, or pork tenderloin.