Boyer’s Recipe for Force Meats

Ingredients

• 1 lb lean veal from the fillet
• 1 lb good fresh beef suet
• 6 oz panada (bread soaked in milk and boiled until nearly dry)
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon nutmeg
• 4 eggs

Directions

1. Cut the veal into long, thin slices and scrape until only the fiber remains.

2. Pound the veal in a mortar for 10 minutes until it becomes a puree.

3. Pass the veal through a wire sieve and set aside the remainder for stock.

4. Skin, shred, and chop the beef suet very fine, then pound it in a mortar.

5. Add the panada to the suet and pound them together.

6. Incorporate the veal, seasoning with salt, pepper, and nutmeg.

7. Work the mixture well and gradually add the eggs while continually pounding.

8. To test, poach a small spoonful in boiling water; it should be delicate, firm, and flavorful.