Minced Veal and Macaroni

Ingredients

• 3/4 lb minced cold roast veal
• 3 oz ham
• 1 tablespoonful gravy
• pepper and salt to taste
• 3 teaspoonful grated nutmeg
• 1/4 lb bread crumbs
• 1/4 lb macaroni
• 1-2 eggs to bind
• a small piece of butter

Instructions

1. Cut some nice slices from a cold fillet of veal, trim off the brown outside, and mince the meat finely with the above proportion of ham: should the meat be very dry, add a spoonful of good gravy.
2. Season highly with pepper and salt, add the grated nutmeg and bread crumbs, and mix these ingredients with 1 or 2 eggs well beaten, which should bind the mixture and make it like forcemeat.
3. In the mean time, boil the macaroni in salt and water, and drain it;
4. butter a mould, put some of the macaroni at the bottom and sides of it, in whatever form is liked;
5. mix the remainder with the forcemeat, fill the mould up to the top, put a plate or small dish on it, and steam for 1/2 hour.
6. Turn it out carefully, and serve with good gravy poured round, but not over, the meat.