Take three pounds of lean veal from the leg, which cut into very small
dice, with one pound of fat bacon, put the whole into a middling-sized
stewpan, with a quarter of a pound of butter, two bay-leaves, two sprigs
of thyme, six of parsley, one blade of mace, twelve peppercorns, half an
ounce of pepper, and the same of salt, pass it over a sharp fire until
the bottom of the stewpan is covered with a white glaze, stirring the
whole time; then turn it upon a dish, and when cold chop it very fine,
taking out the mace and peppercorns, put it in a mortar and pound it
well; add two pounds of sausage-meat, pound and mix the whole well
together, then add six eggs and a little cold white sauce, when well
mixed it is ready for use where directed.