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Take the remains of a cold roast fillet, or loin of veal. Cut it into small thin pieces. Put them into a stew-pan with a piece of butter rolled in flour, salt, pepper, a few small onions minced, a bunch of sweet-herbs chopped, and one or two laurel or peach-leaves. Mix all together. Pour in a little warm water, and let it boil gently five minutes or more. When you take it off, stir in some lemon-juice and some yolk of egg slightly beaten.

Take a large piece of fillet of veal, free from fat or skin. Mince it small, and then pound it in a mortar till it is a smooth paste. Afterwards rub it through a cullender or sieve.

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 thorn 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.

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