Forcemeat Balls for Mock Turtle Soups (Better Forcemeat)

Ingredients

• 4 oz lean veal
• 3 oz fat of unboiled ham or finest bacon
• 1 oz butter
• 2 oz bread-crumbs
• 1 large tablespoonful lean of boiled ham
• 1 heaped dessertspoonful minced herbs
• mace, nutmeg, and cayenne
• 2 yolks eggs

Instructions

1. Rasp the veal by scraping it with a knife clear from the fibre; cut it into thick slices, taken quite free from skin and fat.
2. Chop the veal fine, then pound it as smoothly as possible in a large mortar with the rasped fat of unboiled ham or finest bacon and the butter.
3. Add the bread-crumbs, minced lean of boiled ham, the full seasoning of cayenne, nutmeg, and mace mixed together, the heaped dessertspoonful of minced herbs, and the yolks of two eggs to the pounded veal.
4. Mix the mixture well together.
5. Poach a small bit to test the mixture, and add any further seasoning it may require.
6. Roll the mixture into balls of moderate size.
7. Boil the balls for twelve minutes in a little reserved stock.
8. Drain the balls and drop them into the soup.