Remove all the stringy tissue from the suet and pound in a mortar; hash the Veal well and mix with the meat. Take a tablespoonful of flour and blend well with half a gill of cold milk and a tablespoonful of melted butter, and add to the suet and Veal and blend well. Season highly with salt and pepper and add a pinch of grated nutmeg. Then add the yolks of two raw eggs and the white of one egg, and, when well blended, strain all through a sieve, roll into Balls and use as needed. In making this Forcemeat, Poultry or Game may be used instead of Veal.