Chop fine two pounds or more of lean veal and about three ounces of lean ham. Put one breakfast cupful of breadcrumbs in a saucepan with one-half pint of milk and stir it over the fire until cooked to a smooth paste, taking care that it does not burn at the bottom. Mix the bread with the chopped veal and ham, season the mixture with pepper, salt and the juice of half a lemon, and work it in with one-fourth pound of butter. When well mixed divide the mixture into small equal-sized portions, roll them into the balls, then dip them in beaten egg. Put one-fourth, pound of butter into a fryingpan and when hot put in the balls and fry them until lightly browned. Great care must be taken not to burn them. Take the balls out of the fryingpan and stir into the butter three tablespoonfuls of flour. When a dark brown turn the flour into the saucepan, pour in by degrees one and one-half pints, of stock, and when boiling put in the balls. Move the saucepan to the side of the fire and allow the contents to simmer slowly for an hour. Turn the fricadelles and gravy on to a hot dish garnished with slices of lemon or sippets of toast and croutons of fried bread, and serve.