Force-Meat Of Veal

Chop as fine as possible one pound of lean veal, eight ounces of beef-suet, add four ounces of very fine bread crumbs, and mix all well together; season with half a teaspoon of salt, half as much black pepper as salt, aud a little grated nutmeg; chop very fine a piece of onion as large as a nutmeg and a tablespoon-ful of parsley, stir in until well incorporated, then add three beaten eggs, and mix them well in; pound all in a mortar for ten minutes. You may add a saltspoonful of grated lemon-peel.

Force-Meat Of Beef

One pound of lean beef, the same of suet; chop them very fine and pound them in a mortar, first separately, then together; add a small cup of very fine bread crumbs, half a teaspoon of sweet marjoram, the same of sweet basil, a little thyme, a table-spoonful of chopped parsley, pepper and salt, and three beaten eggs; then pound all together in a mortar until thoroughly inac-ported.

Meat Balls

Chop cold veal, beef or mutton very fine, removing all the skin and gristle; to two cups of meat add one cup of finely-grated and sifted bread crumbs, the yolks of two eggs beaten light, two tablespoonsful of soft butter, a teaspoonful of salt, half an one of black pepper, a teaspoonful of powdered sweet marjoram, a tablespoonful of chopped parsley; mix all together lightly with a fork; then add the whites of the eggs beaten to a stiff froth; mix all well together; flour your hands, and form the mixture into round balls, flatter them until they are half an inch thick, and brown them on both sides in boiling lard, serve on a shallow dish.