Excellent Meat Rolls

Ingredients

• a teaspoonful of water

Directions

1. Pound, as for potting (see page 305), and with the same proportion of butter and of seasonings, some half-roasted veal, chicken, or turkey. Make some forcemeat by the receipt No. 1, Chapter VI., and form it into small rolls, not larger than a finger; wrap twice or thrice as much of the pounded meat equally round each of these, first moistening it with a teaspoonful of water; fold them in good puff-paste, and bake them from fifteen to twenty minutes, or until the crust is perfectly done. A small quantity of the lean of a boiled ham may be finely minced and pounded with the veal, and very small mushrooms, prepared as for a partridge (page 329), may be substituted for the forcemeat.