Minced veal, cold, is an excellent ingredient for forcemeats.
Forcemeats, &c. are frequently spoiled by the insufficient mixing of the ingredients.
The consistency of forcemeats is rather a difficult thing to manage; they are almost always either too light or too heavy.
Panada, pa-n′da, n. a dish made by boiling bread to a pulp in water, with sweetening and flavour: a batter for forcemeats.
Forcemeats should be just consistent enough to cut with a knife, but not dry and heavy.
The consistence of forcemeats is attended with some difficulty; they are almost always either too heavy or too light.