Take 1-1/2 lbs. of lean veal from the fillet, and cut it in long thin
slices; scrape with a knife till nothing but the fibre remains; put it
in a mortar, pound it ten minutes or until in a purée; pass it through
a wire sieve (use the remainder in stock), then take 1 lb. of good
fresh beef suet, which skin, shred and chop very fine; put it in a
mortar and pound it, then add 6 oz. of panada (that is, bread soaked
in milk, and boiled till nearly dry) with the suet; pound them well
together, and add the veal, season with 1 teaspoonful of salt, 1/4
teaspoonful of pepper, 1/2 that of nutmeg; work all well together;
then add four eggs by degrees, continually pounding the contents of
the mortar. When well mixed, take a small piece in a spoon, and poach
it in some boiling water, and if it is delicate, firm, and of a good
flavor, it is ready for use.


CROUTONS FOR SOUP.

In a frying pan have the depth of an inch of boiling fat; also have
prepared slices of stale bread cut up into little half-inch squares;
drop into the frying pan enough of these bits of bread to cover the
surface of the fat. When browned, remove with a skimmer and drain; add
to the hot soup and serve.

Some prefer them prepared in this manner:

Take very thin slices of bread, butter them well; cut them up into
little squares three-fourths of an inch thick, place them in a baking
pan, buttered side up, and brown in a quick oven.