Godiveau is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic cheap stuffing or forcemeat made from a combination of veal, suet and herbs that's pureed and frothed with ice before being rolled into balls and baked. The full recipe is presented here and I hope you enjoy this classic British version of: Godiveau.
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This is a classic recipe for a Victorian version of Godiveau that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 190.—GODIVEAU, AN ECONOMICAL KIND OF FORCEMEAT.
To half a pound of veal—free from skin, sinew, and fat—add half a pound of beef-suet; chop these very fine; put them in a mortar; season with a little nutmeg, pepper, and salt, and a few chopped chives and parsley; pound all together thoroughly until mixed into a smooth compact body, and then take it up on a plate, and set it upon the ice to rest for an hour; after which time, put it into the mortar, and pound it again with six ounces of clean ice, until both are so thoroughly mixed as to present a soft, smooth, creamy appearance; roll this on the table with flour, and having divided it into small pieces, form these into round balls; place them on a baking-sheet, and set them in the oven (slack heat) for five minutes; and when done, use them as herein directed.
Modern Redaction
Ingredients:
225g lean veal, all fat and sinew removed
225g beef suet
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
2 tbsp chives, finely chopped
2 tbsp parsley, finely chopped
180g shaved ice
plain flour
Method:
Mince together the veal and suet. Combine in a mortar with the seasonings, chives and parsley. Pound together until thoroughly mixed and smooth then transfer to a bowl and refrigerate for 1 hour.
After this time, return the paste to a mortar, add the shaved ice and pound into the meat mixture until the whole is smooth and creamy. Turn onto a floured table and roll until smooth and not tacky (scatter more flour over the surface, as needed). Divide the mixture into small pieces and roll these into balls before placing on a lightly-greased baking tray. Transfer to an oven pre-heated to 160°C and bake for five minutes.
