MOULDED MINCED VEAL (Cold Meat Cookery)

Ingredients

• 3/4 lb cold roast veal
• a small slice of bacon
• 1/4 teaspoonful minced lemon-peel
• 1/2 onion chopped fine
• salt
• pepper, and pounded mace to taste
• a slice of toast soaked in milk
• 1 egg

Instructions

1. Mince the meat very fine, after removing from it all skin and outside pieces, and chop the bacon;
2. mix these well together, adding the lemon-peel, onion, seasoning, mace, and toast.
3. When all the ingredients are thoroughly incorporated, heat up an egg, with which bind the mixture.
4. Butter a shape, put in the meat, and hake for 3/4 hour;
5. turn it out of the mould carefully, and pour round it a good brown gravy.
6. A sheep's head dressed in this manner is an economical and savoury dish.