Modern cookery for private families

and set them aside to cool. Mince and pound the veal, add the bread to it as soon as it is cold, beat them well together, with an ounce and a half of fresh butter, and two of the finest bacon, quite freed from rust, and scraped clear of skin and fibre; put to them the yolks of two small eggs and mix them well; then take the forcemeat from the mortar, and set it in a very cool place until it is wanted for use. Veal, 6 oz.; butter, 2 oz.; minced parsley, 1 teaspoonful; thyme, salt, and lemon-peel, each 1/2 teaspoonful; little nutmeg, cayenne, and mace: 12 to 15 minutes. Bread-crumbs, 2 oz.; butter, 1-1/2 oz.; rasped bacon, 2 oz.; yolk of eggs, 2 to 3. _Obs._—When this forcemeat is intended to fill boned fowls, the livers of two or three boiled for four minutes, or stewed with the veal for the same length of time, then minced and pounded with the other ingredients, will be found a great improvement; and, if mushrooms can be procured, two tablespoonsful of them chopped small, should be stewed and beaten with it also. A small portion of the best end of the neck will afford the quantity of lean required for this receipt, and the remains of it will make excellent gravy. NO. 17. FRENCH FORCEMEAT CALLED QUENELLES. This is a peculiarly light and delicate kind of forcemeat, which by good French cooks is compounded with exceeding care. It is served abroad in a variety of forms, and is made of very finely-grained white veal, or of the undressed flesh of poultry, or of rabbits, rasped quite free from sinew, then chopped and pounded to the finest paste, first by itself, and afterwards with an equal quantity of boiled calf’s udder or of butter, and of _panada_, which is but another name for bread soaked in cream or gravy and then dried over the fire until it forms a sort of paste. As the three ingredients should be equal in _volume_, not in weight, they are each rolled into a separate