it stew gently till quite done, when take it out to cool. Trim all the
upper parts, cut it into small pieces, and pound well in a mortar, till
it can be rubbed through a sieve. That portion which passes through the
strainer is one of the three ingredients of which French forcemeats are
generally composed; but many cooks substitute butter for this, being a
less troublesome and more expeditious mode of preparation.
[Illustration: PESTLE AND MORTAR.]
PESTLE AND MORTAR.--No cookery can be perfectly performed
without the aid of the useful instruments shown in the
engraving. For pounding things sufficiently fine, they are
invaluable, and the use of them will save a good deal of time,
besides increasing the excellence of the preparations. They are
made of iron, and, in that material, can be bought cheap; but as
these are not available, for all purposes, we should recommend,
as more economical in the end, those made of Wedgwood, although
these are considerably more expensive than the former.
Veal Quenelles.