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Veal Forcemeat

Chop one pound of beef suet, and half that quantity of lean veal, and mix them together. Season the mixture with salt, pepper and grated nutmeg; place it in a mortar and pound, then stir in four eggs that have been beaten with a little water and one tablespoonful of chopped parsley. When well mixed, the forcemeat is ready for use.

Veal Forcemeat (for Balls or Stuffing).

Take some lean veal, chop it finely and put it into a mortar with one-third its quantity of either fine-shredded suet or butter and the same of stale breadcrumbs, then put it in a basin with a little milk and when thoroughly soaked take out and squeeze dry; pound well, adding a little grated nutmeg, salt and pepper to taste. Beat up the yolks of two eggs, pour it over the mixture to bind it, make a firm paste and use it either made into balls and fried or as stuffing.

Veal Forcemeat Balls (for Mock Turtle Soup).

Take the crumb of two or three French rolls, put it into a saucepan with sufficient rich gravy to cover it, place the pan by the side of the fire and let it boil gently until quite done. Remove it, squeeze out all the liquor, put it into another saucepan over the fire and stir it until quite dry; then add the yolks of two eggs, and allow it to cool. Put one-fourth pound of lean veal into a mortar, pound it and add the breadcrumb mixture and three or four ounces of butter. Season it to taste with grated nutmeg salt, pepper, cayenne and mace, and, if liked, a little well-pounded lean ham. Roll the paste into balls and boil for twelve minutes before putting into mock turtle soup.