Take a pound and a half of veal perfectly clear of fat and skin, and eight ounces of the nicest striped bacon; chop them separately, then mix them well together with the grated rind of a small lemon, half a teaspoonful of salt, a fourth as much of cayenne, the third part of a nutmeg, grated, and a half-teaspoonful of freshly pounded mace. When it is pressed into the dish, let it be somewhat higher in the centre than at the edge; and whether to be served hot or cold, lift it out as soon as it comes from the oven, and place it on a strainer that the fat may drain from it: it will keep many days if the under side be dry. The bacon should be weighed after the rind, and any rust it may exhibit, have been trimmed from it: that cured by the East Farleigh receipt, (see Chapter XI (Pork. How To Choose Pork).) is best for the purpose. This cake is excellent cold, better indeed than the preceding one; but slices of either if preferred hot, may be warmed through in a Dutch oven, or on the gridiron, or in a few spoonsful of gravy.

The same ingredients made into small cakes, well floured, and slowly fried from twelve to fifteen minutes, then served with gravy made in the pan as for cutlets, will be found extremely good.

Veal, 1 1/2 lb.; striped bacon, 8 ozs.; salt and mace, 1 teaspoonful each; rind of lemon, 1; third of 1 nutmeg; cayenne, 4 grains: baked 1 1/4 to 1 1/2 hour.