Godiveaux Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Remove all the stringy tissue from the suet and pound in a mortar; hash the Veal well and mix with the meat. Take a tablespoonful of flour and blend well with half a gill of cold milk and a tablesp...
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Ingredients
- ¼ Pound of Suet
- ¼ Pound of Lean Veal
- A Tablespoonful of Flour
- A Tablespoonful of Butter
- ½ Gill of Cold Milk
- A Teaspoonful Each of Minced Thyme and Parsley
- A Bay Leaf
- 2 Eggs
- A Pinch of Grated Nutmeg
- Salt
- Pepper
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