You will find this receipt so useful, and so often in use in made dishes, soups, fish, entrees, etc, that I must beg of you to devote to it your personal attention; and being rather difficult to execute, be present when your cook makes it, that she may follow strictly the receipt, which I flatter myself is rather original.

Take a pound and a half of lean veal, and cut it in long thin slices, scrape with a knife till nothing but the skin remains ; put it in a mortar, pound it ten minutes, or until in a puree, pass it through a wire sieve (use the remainder in stock), then take one pound of good fresh beef suet, which shred and chop very fine, put it in your mortar and pound it, then add six ounces of panada (made as under) with the suet, pound them well together, and add the veal, season with a teaspoonful of salt, a quarter one of pepper, half that of nutmeg, work all well together, then add five eggs by degrees, continually pounding the contents of the mortar; when well mixed, take a small piece in a spoon, and poach it in some boiling water, and if it is delicate, firm and a good flavor, it is ready for use; if you require some very delicate, add two tablespoonfuls of white sauce, or even thick melted butter; you can vary the flavor by the addition of a spoonful of chopped parsley, eschalot, mushroom, etc, the flesh of rabbit or fowl, or hare, pheasant, grouse, etc, if plentiful, may be added, using the ingredients in proportion. One quarter of this quantity may be made if required.