Liver-and-Veal Forcemeat

Ingredients

• 1/2 veal liver
• 1/2 funt fresh unsalted lard (shpik)
• 1 carrot / parsley / leek / celery / onion
• 1 bay leaf
• 5 grains English pepper (allspice)
• 1/2 funt raw veal
• 1/2 roll French roll crumb
• 3 spoon broth
• 5 eggs

Instructions

1. Fry the veal liver with lard, roots and spices until done; cool, grate and sieve with the fried lard and roots.
2. Add raw chopped veal, soaked roll crumb, broth, eggs and salt; pound and sieve.