An Excellent French Forcemeat

Ingredients

• 6 oz veal
• 2 oz butter
• 1 teaspoonful parsley
• 0.5 teaspoonful thyme
• salt
• 0.5 teaspoonful lemon-rind
• nutmeg
• cayenne
• mace
• 2 oz bread-crumbs
• 1.5 oz butter
• 2 oz bacon
• 2 egg yolks

Instructions

1. Cut the veal into dice and place it in a saucepan with 2 ounces of butter, the minced parsley, thyme, salt, grated lemon-rind, and a little nutmeg, cayenne, and mace to season pleasantly.
2. Stew these very gently for twelve to fifteen minutes.
3. Lift out the veal and put the bread-crumbs into the saucepan with the remaining gravy.
4. Let the bread-crumbs simmer until they have absorbed all the liquid yielded by the meat, stirring often until they are as dry as possible.
5. Beat the yolk of an egg into the bread-crumbs while they are hot, then set them aside to cool.
6. Mince and pound the cooled veal together.
7. Add the cold bread-crumb mixture to the pounded veal and beat well together with 1.5 ounces of fresh butter and 2 ounces of the finest bacon (minced and pounded clean).
8. Mix in the yolks of two small eggs and combine thoroughly.
9. Transfer the forcemeat from the mortar and set it in a very cool place until needed for use.