Soyer's Recipe for Forcemeats

Instructions

1. Take a pound and a half of lean veal from the fillet, and cut it in long thin slices; scrape with a knife till nothing but the fibre remains;
2. put it in a mortar, pound it 10 minutes, or until in a purée;
3. pass it through a wire sieve (use the remainder in stock);
4. then take 1 pound of good fresh beef suet, which skin, shred, and chop very fine;
5. put it in a mortar and pound it;
6. then add 6 oz. of panada (that is, bread soaked in milk and boiled till nearly dry) with the suet;
7. pound them well together, and add the veal;
8. season with a teaspoonful of salt, a quarter one of pepper, half that of nutmeg;
9. work all well together;
10. then add four eggs by degrees, continually pounding the contents of the mortar.
11. When well mixed, take a small piece in a spoon, and poach it in some boiling water; and if it is delicate, firm, and of a good flavour, it is ready for use.