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No. 760), ¼ of a teaspoonful of finely-grated lemon-rind, nutmeg, salt and pepper, frying-fat, egg and breadcrumbs, milk, lemon.

Method.—Soak the bread in a little milk. Squeeze as dry as possible, and beat out the lumps. Mix the veal, suet, lemon-rind, a good pinch of nutmeg, and a liberal seasoning of salt and pepper well together, stir in the eggs, and shape the mixture into balls about the size of a large walnut. Drop them into fast-boiling stock or seasoned water, cook for 6 minutes, then drain and dry well. Coat with egg and breadcrumbs, and fry in hot fat until nicely browned. Make the sauce as directed, strain and return to the stewpan, season to taste, and add the balls. Stew gently for ½ an hour, and serve garnished with sliced lemon.

Time.—1 hour, after the sauce is made. Average Cost, 1s. 8d. to 2s. 3d. Sufficient for 4 or 5 persons. Seasonable at any time.

778.—VEAL AU GRATIN. (Fr.Hachis de Veau au gratin.)

Ingredients.—¾ of a lb. of cold roast veal finely-minced, 1 oz. of butter, 1 oz. of flour, ¾ of a pint of stock, 1 teaspoonful of lemon-juice, 1 small onion, mace or nutmeg, salt and pepper, breadcrumbs.

Method.—Place any bones and trimmings there may be in a stewpan with the onion, a blade of mace or a little nutmeg, and a seasoning of salt and pepper. Cover with cold water, simmer gently for 1 hour, then strain and add stock or water to make up the ¾ of a pint. Melt the butter in a stewpan, add the flour, stir and cook slowly until it acquires a pale-brown colour, then add the strained stock. Stir until boiling, add the lemon-juice, season to taste, simmer gently for 20 minutes, and add to the meat. Fill well-buttered scallop shells with the preparation, cover it rather thickly with breadcrumbs, and add a few bits of butter. Bake in a moderate oven until the surface is nicely-browned, then serve.

Time.—To bake, from 10 to 15 minutes. Average Cost, 3d., in addition to the meat. Sufficient for 5 or 6 persons. Seasonable at any time.

779.—VEAL CAKE. (Fr.Gâteau de Veau.)

Ingredients.—1 lb. of lean uncooked veal, ½ a lb. of bacon, 3 hard-boiled eggs, 1 teaspoonful of fine-chopped parsley, the grated rind of 1 lemon, salt and pepper, ¼ of a pint of stock (about).

Method.—Cut the veal and bacon into dice, cut the eggs into sections or slices, and arrange some of them in a pattern on the bottom of the buttered mould; mix the parsley, lemon-rind, flavourings and seasonings together. Cover the bottom of the mould with a thick layer of veal, on the top of it place a thin layer of bacon, add a few slices of egg, and sprinkle well with the seasoning. Repeat until the mould is full, pour in the warm stock, cover with a greased paper, place the