A Veal Turnover.
Remains of roast veal—cold, minced fine, and seasoned.
2 or 3 eggs.
1 cup milk.
Flour to make a good batter—about 4 table-spoonfuls.
2 table-spoonfuls of butter.
Chopped parsley, pepper, and salt.
Heat the butter to a boil in the frying-pan. Mix the eggs, milk, flour, parsley, pepper, and salt into a batter, and pour it into the frying-pan. Lay in the middle, as soon as it begins to “form,” the minced meat. Fry rather slowly, taking care that the batter does not burn. When done on one side, fold the edges of the pancake over to the middle, enclosing the meat, and turn with a cake spatula. When both sides are of a delicate brown, put the cake “turner” under it, and slip over to a hot dish.