Excellent Meat Rolls

Instructions

1. Pound, as for potting (see page 305), and with the same proportion of butter and of seasonings, some half-roasted veal, chicken, or turkey.
2. Make some forcemeat by the receipt No. 1, Chapter VI., and form it into small rolls, not larger than a finger.
3. Wrap twice or thrice as much of the pounded meat equally round each of these, first moistening it with a teaspoonful of water.
4. Fold them in good puff-paste, and bake them from fifteen to twenty minutes, or until the crust is perfectly done.
5. A small quantity of the lean of a boiled ham may be finely minced and pounded with the veal, and very small mushrooms, prepared as for a partridge (page 329), may be substituted for the forcemeat.