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Veal, Cold, Baked

Take a quarter of a pound of cold roast veal free from skin and gristle. Mince it finely, and with it two or three slices of bacon. Add the bulk of the mince in finely-grated bread-crumbs, together with a little salt and cayenne, a quarter of a tea-spoonful of minced lemon-rind, and a pinch of pounded mace. Mix these ingredients thoroughly, stir them into a cupful of veal gravy, add two well-beaten eggs, and pour the whole into a small buttered dish. Bake in a well-heated oven, and serve with gravy in a tureen. Time to bake, half an hour. Probable cost, exclusive of the cold meat, 4d. Sufficient for two persons.