Firstly chop the veal and add the seasoning; break up the suet into small pieces taking care to remove all the skin and tissue and chop; pound the veal and suet separately then place them together in the mortar. Pound again to ensure the amalgamation of the ingredients, adding the eggs one at a time whilst working continuously.
Pass through a fine sieve, spread the mixture on a tray in a thin layer and keep on ice until the next day. The next day pound the mixture again and add the ice, broken in small pieces or the ice water, a little at a time so as to ensure the complete mixing.
Always test the quality of the Godiveau before moulding by cooking a little piece; add a little more ice water if too firm or a little egg white if too loose in texture.
© 1903 All rights reserved. Published by Taylor and Francis.