The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

through a fine wire sieve, when passed there should be one pound of meat; then take one pound of beef suet, which shred and chop very fine, put it into a mortar and pound it well, then add six ounces of panade (No. 125), with the suet, pound them well together; then add the veal, season with a little pepper, salt, and a very little grated nutmeg, mix the whole well together; then add three eggs by degrees, then the yolks of three more eggs when well mixed, whisk the whites of the three eggs to a very stiff froth, add to the forcemeat, mix them well in, and it is ready to use where directed. To form this or the following forcemeats into large quenelles, have two silver tablespoons, fill one of them with the forcemeat, dip your knife in hot water with which smooth it over, then dip the other spoon into boiling water, and with it remove the forcemeat from the first spoon and slip it from that into a buttered sauté pan, proceeding thus until you have as many as you require; then cover them with some second stock, and boil them about ten minutes, or until firm, and they are ready for use. Small quenelles are made in the same manner, only using teaspoons instead of tablespoons. No. 121. _Forcemeat of Rabbits._ Take the flesh of one or two young rabbits, according to the size, well pound and pass it through a wire sieve; then have ready boiled and cold a good veal udder, skin and pound it well, to a pound of the udder add six ounces of panada (No. 125), and one pound of the flesh of the rabbits; mix the same as the last, adding an eschalot finely chopped, to the seasoning, using three whole and three yolks of eggs, but omitting the whisked whites. No. 122. _Forcemeat of Fowl._ The best forcemeat is made entirely from the breasts of fowls, but should you have no use for the other parts the whole may be used. Take the flesh from your fowl