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Fricandelle, Boiled

Use any meat for this dish. If veal, chop the fat and lean together; but if mutton, remove the fat, and take butter instead. Chop one pound of cold roast veal, season with pepper, salt, and a little nutmeg. Mix bread-crumbs, and break an ounce of butter into bits with them; add a little good veal gravy, and a couple of eggs. Mix well, and press into a buttered mould. When boiled, the fricandelle should be turned out, and served with a brown gravy over it. Time to boil, one hour. Probable cost, 4d., exclusive of the cold meat Sufficient, one pound of meat for two or three persons.