RECIPES. — Section 294

CHAPTER XIX.

BAKED VEAL (Cold Meat Cookery).

856. INGREDIENTS.—1/2 lb. of cold roast veal, a few slices of bacon, 1 pint of bread crumbs, 1/2 pint of good veal gravy, 1/2 teaspoonful of minced lemon-peel, 1 blade of pounded mace, cayenne and salt to taste, 4 eggs.

Mode.—Mince finely the veal and bacon; add the bread crumbs, gravy, and seasoning, and stir these ingredients well together. Beat up the eggs thoroughly; add these, mix the whole well together, put into a dish, and bake from 3/4 to 1 hour. When liked, a little good gravy may be served in a tureen as an accompaniment.

Time.—From 3/4 to 1 hour.

Average cost, exclusive of the cold meat, 6d.

Sufficient for 3 or 4 persons.

Seasonable from March to October.