2 ounces of dried smoked beef.
3 eggs.
1 gill of milk.
1 tablespoonful of butter.
Have the beef shaved thin and then cut it into small bits. Beat the eggs well, and add the milk to them. Put the butter on the fire, in a frying-pan, and when it becomes hot, add the beef. Stir the meat for three minutes; then draw the pan back to a cooler place and add the eggs and milk. Stir constantly until the egg begins to thicken; then turn into a warm dish and serve.
Veal Olives.
In making veal olives use a tablespoonful of butter in the cracker dressing, as there will be no fat to cut from the veal. Add half a dozen celery seeds when the gravy is put with the olives. With these exceptions proceed exactly as for beef olives.
Veal Cutlets Sauté.
1 slice of veal from the leg.
2 ounces of fat salt pork.