Chop a pound and a half of veal fine, with half a pound of lean ham and
half a pound of sweet fat bacon to be minced along with
Two eschalots
Green parsley 1 teaspoonful
Mushrooms 1 teaspoonful
Marjorum, in powder 1 teaspoonful
Thyme, in powder 1 teaspoonful
Mace, in fine powder ¼ oz.
Cayenne pepper ½ teaspoonful
Salt 1 dessert-spoonful
Put these into a mortar after they have been well mixed, and bring
the whole to a nice thick plastic consistence; put it into a mould
lined with thin slices of fat bacon, and let it remain pressed down
heavily for a week; then take it out, cut it into rather thick slices,
which fry in boiling olive oil until done through, and of a nice brown
colour, set them aside, and when cold put them into proper pots and
fill up with best olive oil; tie bladder over the pots and keep in a
dry cool room.