SCRAPS OF MEAT
Your scraps of meat must be cut small or roughly minced; add to them a little sausage-meat, about a quarter as much, and a slice of white crumb bread that you have dipped in water or milk, and well drained. If eggs are not too dear, add two eggs, mixing them with the meat. Place the dish in the oven for half-an-hour—but it must be a slow oven—and take care that the meat does not become dry.
[V. Verachtert.]
FRICADELLE
For one pound of minced pork take one and one-half pounds of minced veal; cut three slices of white bread the thickness of nearly an inch, and crumble them up; two raw eggs, pepper and salt. Mix it all well, and place it in the oven for half-an-hour. If you eat this hot, serve it with a gravy sauce. If you wish for a supper-dish, put salad round the meat.