Mince about four pounds of leg of veal and one-fourth pound of salt pork. Roll half a dozen soda crackers and sift them. Mix with the minced meat one tablespoonful each of salt and pepper, one grated nutmeg and two well-beaten eggs. Mould the mixture into small oval shapes, place them in a baking-dish, sprinkle the cracker-crumbs over the top, place a few small pieces of butter here and there and pour in one-half teacupful of water. Bake the patties in a quick oven, basting them often. When cooked arrange them on a hot dish, garnish with fried parsley, and serve with a sauceboatful of clear gravy.

Veal Paupiettes

Cut some thin cutlets from a fillet of veal, and beat them flat and even. Mince a small quantity of veal very fine, mix it with some of the kidney fat chopped very fine, and half a dozen anchovies chopped fine also, adding a little salt, ginger and powdered mace. Place this mixture over the slices of veal and roll them up. Beat up an egg, dip the rolled slices into it, and then into sifted breadcrumbs. Let them stand for fifteen or twenty minutes, then egg them again, roll them in breadcrumbs, and fry to a golden brown in boiling lard or clarified dripping, or stew them in some rich gravy with one-half pint of white wine and a small quantity of walnut pickle.