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Rissoles, Pancake

Make some batter as for pancakes. It will be better if made two or three hours before it is wanted. Mince finely some cold cooked veal, and with it a quarter of its weight in lean ham or tongue. Season with salt, pepper, grated nutmeg, and grated lemon-peel. Fry a thin pancake in the usual way. When it is brown on the upper side turn it over, and put into the middle of it two table-spoonfuls of the minced veal. Fold it over at the ends, and at each side, that the meat may not escape, and fry the rissoles thus made till they are lightly browned. Drain them from the fat, and serve very hot. Time to fry the rissoles with meat, three or four minutes. Sufficient, five or six for a dish. Probable cost, 4d. each.