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.

422. INGREDIENTS.--Equal quantities of veal, panada (No. 420), and
calf's udder (No. 421), 2 eggs; seasoning to taste of pepper, salt, and
pounded mace, or grated nutmeg; a little flour.

_Mode_.--Take the fleshy part of veal, scrape it with a knife, till all
the meat is separated from the sinews, and allow about 1/2 lb. for an
entree. Chop the meat, and pound it in a mortar till reduced to a paste;
then roll it into a ball; make another of panada (No. 420), the same
size, and another of udder (No. 421), taking care that these three balls
be of the same _size_. It is to be remembered, that equality of _size_,
and not of weight, is here necessary. When the three ingredients are
properly prepared, pound them altogether in a mortar for some time; for
the more quenelles are pounded, the more delicate they are. Now moisten
with the eggs, whites and yolks, and continue pounding, adding a
seasoning of pepper, spices, &c. When the whole is well blended
together, mould it into balls, or whatever shape is intended, roll them
in flour, and poach in boiling water, to which a little salt should have
been added. If the quenelles are not firm enough, add the yolk of
another egg, but omit the white, which only makes them hollow and puffy
inside. In the preparation of this recipe, it would be well to bear in
mind that the ingredients are to be well pounded and seasoned, and must
be made hard or soft according to the dishes they are intended for. For
brown or white ragouts they should be firm, and when the quenelles are
used very small, extreme delicacy will be necessary in their
preparation. Their flavour may be varied by using the flesh of rabbit,
fowl, hare, pheasant, grouse, or an extra quantity of mushroom, parsley,
&c.

_Time_,--About 1/4 hour to poach in boiling water.

_Sufficient_, 1/2 lb. of veal or other meat, with other ingredients in