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Classic
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page 298
so as to preserve them whole. When ready glaze them with beef jelly.
Farce of veal.
Take a pound of veal free from all bones and remove all cords and nerves, and
then chop it fine. Clear away the membranes from 1 1/2 pound of kidney tallow of
an ox, and mix that with the veal after having chopped it fine; add two ounces
salt; pound it all in a mortar together with two eggs. This is what is called a
farce. Now place it on ice or in a cool corner. Put in a pan two eggs, one ounce
flour, one pint milk and a pinch of salt. Place this over a fire and let it
reach the boiling point. Then put the pan in a vessel filled with cold water in
order to cool it off quickly. Put the farce back into the mortar and pound it
with the mixture, which pour in gradually. Add in the same way two eggs and four
ounces washed ice. Make a little fricassee of the farce, boil it in water. If
found too hard add more ice, This farce is to be made quickly in a cool room.
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