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Veal Cones

Mince the veal with a little ham or tongue, and form it into a paste as for VEAL COLLOPS, MINCED. If liked, this paste may be moistened with cream instead of stock. Form it into cones about three inches high. Brush these over with beaten egg, dredge bread-crumbs thickly upon them, and fry them in hot fat till they are brightly browned, or bake them in a brisk oven. Put a layer of fried bread-crumbs in a dish, place the cones upon them, and send tartar sauce, or, if preferred, brown sauce, to table with them.