VEAL, Baked (Cold Meat Cookery).
Ingredients.—½ lb. of cold roast veal, a few slices of bacon, 1 pint of bread-crumbs, ½ pint of good veal gravy, ½ 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 ¾ to 1 hour. When liked, a little good gravy may be served in a tureen as an accompaniment. Time.—from ¾ to 1 hour. Average cost, exclusive of the cold meat, 6d. Sufficient for 3 or 4 persons. Seasonable from March to October.