Mrs. Chaffee, Detroit.

One plump chicken, two pounds veal cut from the round. Boil chicken and veal separately in cold water, just enough to cover; pick to pieces and chop. Cut up one-third of a loaf of bread and soak in the broth of the chicken while warm; put all in a chopping bowl; season with salt, pepper, mace and nutmeg; beat three eggs light and mix with the above ingredients; make up in oblong balls; fry brown in hot lard and butter, equal parts.