Veal or Lamb Vigareets

Ingredients

• veal or lamb
• onion
• 0.5 head brains
• 0.5 nutmeg
• pepper
• salt
• sweet cream
• fresh parsley

Instructions

1. Boil the veal or lamb until rare done.
2. Pick out all gristle and chop the meat.
3. Grate onion into the chopped meat according to taste.
4. Take half the quantity of brains from one calf or lamb head.
5. Scald the brains and pick away all the skin.
6. Mix the brains with the meat, then add grated nutmeg, pepper, and salt.
7. Season high and shape the mixture into oblong cakes.
8. Fry the same as other croquettes.
9. Put sweet cream into a clean vessel and heat over steam until hot.
10. Add a very little pepper and salt to the hot cream.
11. Pour the hot cream gravy over the vigareets just as they go to table.
12. Chop fresh parsley fine and sprinkle it over the vigareets on the dish.