Soak some slices of bread in warm milk, and rub the bread also through a sieve. There must be an equal quantity of bread and veal. Take the same proportion of butter, and beat it in a mortar with pepper, salt, nutmeg, and chopped parsley to your taste. Then put all together. Beat two or three eggs till very light, and add them gradually to the mixture. Make it into round balls or into long rolls, and fry them in butter. Or you may put it into a pie (without a lid) and bake it.
Godiveau is a very fine stuffing for poultry or wild fowl.
CALVES’ LIVER BAKED.
Lard the liver with bacon, and let it lie three or four hours in a covered tureen with a seasoning of parsley, shalots, laurel and thyme chopped small, a little pepper and salt, and two table-spoonfuls of sweet oil. Turn it several times. Then wrap it up in thin slices of bacon or cold ham, and bake or roast it about an hour and a quarter. Add to the gravy the yolk of an egg, and some minced onions and chopped sweet-herbs.
CALVES’ LIVER FRIED.
Cut the liver into thin slices, and put them into a frying-pan with a piece of butter rolled in flour, some minced onions and a glass of white wine, salt, pepper, and a little mace. Let it fry about ten minutes.
VEAL KIDNEYS.
Cut the kidneys into thin slices; having first soaked them in cold water, rub them with a little salt and pepper. Then sprinkle them with flour, and a little parsley and onions minced fine. Fry them in butter, adding a glass of champagne or other white wine.
Mutton kidneys may be done in the same manner.
Another way of dressing kidneys is to split them in half, season them with salt and pepper, lard them, and broil them.