Forcemeat
2 cups raw lean veal 1 cup stale bread crumbs 2 cups cream A blade of mace 6 tablespoons butter 2 teaspoons salt 1/8 teaspoon white pepper 4 egg whites Scrape the veal to a pulp and pound smooth; cook bread crumbs in cream with blade of mace for twenty minutes, remove the mace and with a spoon mash to a firm paste; add the butter, seasonings and pounded meat. Beat all together and, lastly, fold in the egg whites beaten stiff. Set away to cool.