forcemeat

Bone a shoulder of lamb, and fill it up with forcemeat; braise it two hours over a slow stove.

Then thicken the gravy it was stewed in, pour it over the veal, and garnish with forcemeat balls.

This simple machine minces meat very fine, and is useful in making croquettes, forcemeat for stuffings, etc.

Have ready two or three dozen forcemeat balls to put round it and upon the top.