To Use Up Cold Meat Recipe

Mince very finely three pounds of raw veal and one-fourth pound of pork.
It is better to do this at home than to have it done at the butcher's.
Put two slices of bread to soak in milk, add two yolks of eggs and the
whites, pepper and salt. Mix it well, working it for ten minutes. Then
let it rest for half-an-hour. Put it in a small stewpan, add a lump of
butter the size of a pigeon's egg, and put it in the oven. It will be
ready to serve when the juice has ceased to run out.
[_Paquerette_]

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