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Pancakes, Stuffed

Make a pint of batter, according to the directions given for plain pancakes. Fry some thin pancakes, and as each one sets, and becomes coloured, spread over it a layer of good veal forcemeat, then roll it rather lightly, and lay it on a dish before the fire until the batter is finished. Cut the rolls into slices an inch thick, lay them on a buttered dish, and pour over them as much boiling gravy as will cover them. Grate a little nutmeg over before serving. If preferred, the stuffed slices of pancake may be egged, bread-crumbed, and fried again to a light brown, instead of being served with the gravy. Or they may be placed side by side in a buttered dish, some custard poured over them, and baked in a moderate oven until the custard sets. Time to fry the pancakes, five minutes. Probable cost, 1s., exclusive of the gravy. Sufficient for four or five persons.