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Pancakes, Rissoles

Prepare a pint of batter as for plain pancakes, and in making it substitute pepper and salt for sugar and nutmeg. Mince a pound of cold veal or beef very finely, and season it with salt, cayenne, nutmeg, and grated lemon-rind. Fry a pancake in the usual way, and when it is set, and lightly browned, put half a cupful of the mince in the centre, and cover it by folding over the ends and the sides; leave the pancake in the pan a few minutes longer to heat the meat, and as each rissole is finished, place it on an inverted sieve before the fire to drain, until the rest are ready for serving; dish the rissoles on a hot napkin, and garnish with parsley. Time to fry, eight minutes. Probable cost, 1s. 3d. Sufficient for five or six persons.