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Italian Polpetti

Grate two ounces of Parmesan cheese, and mince finely half a pound of any cooked meat without fat; put these ingredients, together with a slice of ham or tongue, into a stewpan; add a quarter of a pint of Italian sauce and two small tea-spoonfuls of piquant sauce. Stir over the fire until well heated throughout, then take out the polpetti on a marble slab or large flat dish, spread the paste (for such it will be) evenly to about a quarter of an inch thick, and let it get cold, when it is to be cut into small cakes with a tin cutter. These are now to be egged, bread-crumbed, and fried in boiling lard. Time, ten minutes to fry.