Chop one pound of beef suet, and half that quantity of lean veal, and mix them together. Season the mixture with salt, pepper and grated nutmeg; place it in a mortar and pound, then stir in four eggs that have been beaten with a little water and one tablespoonful of chopped parsley. When well mixed, the forcemeat is ready for use.

Veal Forcemeat (For Balls Or Stuffing)

Take some lean veal, chop it finely and put it into a mortar with one-third its quantity of either fine-shredded suet or butter and the same of stale breadcrumbs, then put it in a basin with a little milk and when thoroughly soaked take out and squeeze dry; pound well, adding a little grated nutmeg, salt and pepper to taste. Beat up the yolks of two eggs, pour it over the mixture to bind it, make a firm paste and use it either made into balls and fried or as stuffing.

Veal Forcemeat Balls (For Mock Turtle Soup)

Take the crumb of two or three French rolls, put it into a saucepan with sufficient rich gravy to cover it, place the pan by the side of the fire and let it boil gently until quite done. Remove it, squeeze out all the liquor, put it into another saucepan over the fire and stir it until quite dry; then add the yolks of two eggs, and allow it to cool. Put one-fourth pound of lean veal into a mortar, pound it and add the breadcrumb mixture and three or four ounces of butter. Season it to taste with grated nutmeg, salt, pepper, cayenne and mace, and, if liked, a little well-pounded lean ham. Roll the paste into balls and boil for twelve minutes before putting into mock turtle soup.

Veal Forcemeat Stuffing For Fish

Make four ounces of bread panada and mix with it four ounces of finely-minced cooked veal, two ounces of chopped fat salt pork and suet, the juice of half a lemon, one-half teaspoonful each of powdered savoury and thyme and a little ground mace; add a seasoning of salt and pepper and bind the whole with a beaten egg. The stuffing is then ready for use. Of course it can be made in larger or smaller quantities, according to the size of the fish.

Veal Forcemeat (For Boiled Turkey)

Take one-half pound of lean veal, chop it fine with a small quantity of beef suet, a few oysters, and two anchovies, and add some breadcrumbs mixed with the yolks of eggs and a few herbs. When the turkey is prepared for boiling, stuff the crop with the forcemeat, and boil.

Forcemeat For Roasted Turkey Or Veal

Take two ounces each of breadcrumbs and beef suet finely-minced, and add any seasoning required, such as sweet marjoram, lemon, thyme, finely-chopped parsley, etc., salt and pepper to taste, and moisten with egg, well beaten, to make it into a mass.