of the spoon, then put it aside to cool. Pass the veal two or three times through the mincing machine, or chop it finely. Pound the panada (the flour mixture) and the meat well together until smooth. Add the eggs separately, season to taste, and give the whole a good pounding. Pass the mixture through a fine sieve, and use as required.
Time.—About 45 minutes. Average Cost, 1s. 5d. without the stock.
412.—VEAL FARCE. (For Quenelles, etc.)
Ingredients.—½ a lb. of lean veal, ½ a lb. of veal suet (finely chopped), 3 ozs. of soaked bread, 2 eggs, a little grated nutmeg, salt and pepper.
Method.—Pass the meat 2 or 3 times through a mincing machine or chop it finely, then pound the suet and veal together in a mortar. Add the eggs one at a time, and the bread in small portions. Also add about ¼ of a pint of cold water, but before using the whole, poach a little of the mixture in boiling water to test the consistency; if too soft, add a little more bread; if too stiff, a little more water, shape into quenelles, as directed on page 283.
Time.—About 45 minutes. Average Cost, 1s.
413.—VEAL FORCEMEAT. (Fr.—Farce de Veau.)
Ingredients.—½ a lb. of lean veal, ¼ of a lb. of finely-chopped beef suet, 2 ozs. of fat bacon cut into fine strips, 2 tablespoonfuls of freshly-made breadcrumbs, 1 dessertspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped onion, 2 eggs, salt and pepper, a pinch of ground mace, a pinch of nutmeg.
Method.—Pass the veal twice through the mincing machine, then pound it and the suet and bacon well in the mortar. Pass through a wire sieve, add the rest of the ingredients, season to taste, and use.
Time.—About 45 minutes. Average Cost, 1s. 3d for this quantity.
414.—VEAL FORCEMEAT. (Fr.—Farce de Veau.) (Economical.)
Ingredients.—4 tablespoonfuls of freshly-made breadcrumbs, 2 tablespoonfuls of finely-chopped suet, 1 tablespoonful of finely-chopped parsley, 1 teaspoonful of powdered thyme, ¼ of a teaspoonful of grated lemon-rind, 1 egg and a little milk, a good pinch of nutmeg, salt and pepper.
Method.—Mix all the dry ingredients well together, add the egg and sufficient milk to thoroughly moisten the whole, season to taste, and use.
Time.—20 to 30 minutes. Average Cost, from 3d. to 4d. for this quantity.
