Godiveau of Pike

A pound of skinless and boneless pike meat, chopped and pounded fine; two pounds of dry and brittle beef kidney suet free of fat and nerves, also chopped up fine; mix the two together, chop once more and season with an ounce of spiced salt; pound to a pulp to obtain a fine paste, and incorporate into it gradually, one pound and a half of cream panada (No. 120), and afterward twelve beaten up egg-whites. Try the forcemeat to see whether it be too hard, if so add some cream, and if too soft, more egg-whites.