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Veal Custard

Break three fresh eggs into a bowl (take out the specks), and beat them till light. Stir into them gradually half a pint of boiling veal gravy, add a seasoning of salt and cayenne, a pinch of powdered mace, and a tea-spoonful of lightly-grated lemon-rind. Butter some cups, and three-parts fill them with the custard. Bake them in a gentle oven till they are set, then turn them upon a dish, and pour a little good veal gravy round them. If preferred, the custard may be baked in a small dish edged with pastry. Time to bake the custard, fifteen to twenty minutes.