of water. Let all stew
together until the meat is done.

_Farcie, to make._

Take the tender part of a fillet of veal, free from sinew, and mince it
fine, with a piece of the fat of ham, some chopped thyme, basil, and
marjoram, dried, and a little seasoning according to the palate. Put the
whole in a stewpan, and keep stirring it till it is warm through; then
put it on a sieve to drain. When the liquor has run from it, pound the
farcie, while warm, in a mortar, adding the drained liquor, by degrees,
till the whole is again absorbed in the meat, which must be pounded very
fine. Put it in an earthen pot, and steam it for half an hour with a
slice of fat ham; cover over the pot to prevent the steam from getting
to it; when cold, pour on some good jelly made of the lean of ham and
veal, and take care to pour it on cold (that is, when the jelly is just
dissolved,) otherwise it will raise the farcie. When livers are to be
had, put a third of them with the ham and veal, as above directed, and
the farcie will be better.

_Forcemeat, to make._ No. 1.

Chop small a pound of veal, parsley, thyme, a small onion, and a pound
of beef; grate the inside of three French rolls, and put all these
together, with pepper, salt, soup, and nutmeg, seasoning it to your
taste; add as many eggs as will make it of a proper stiffness, and roll
them into balls.

_Forcemeat._ No. 2.

Take half a pound of the lean of a leg of veal, with the skin picked
off, cut it into small pieces, and mince it very small; shred very fine
a pound of beef-suet and grate a nutmeg into both; beat half as much
mace into it with cloves, pepper, and salt, a little rosemary, thyme,
sweet marjoram, and winter savory. Put all these to the meat in a
mortar, and beat all together, till it is smooth and will work easily
with your hands, like paste. Break two new laid eggs to some white bread
crumbs, and make them into a paste with your hands, frying it in butter.
If you choose, leave out the herbs.

_Forcemeat._ No. 3.

A pound of veal, full its weight in beef suet, and a bit of bacon, shred
all together; beat it in a mortar very fine; season with sweet-herbs,
pepper, and salt. When you roll it up to fry, add the yolks of two or
three eggs to bind it; you may add oysters or marrow.

_Fricandeau._

Take a piece of veal next to the udder; separate the skin, and flatten
the meat on a clean cloth; make slits in the bottom part, that it may
soak up seasoning,