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Veal, Fricandelles Of

Take a pound of lean veal from the fillet, and mince it finely with half its weight in suet freed from skin and fibre. Soak four rusks in milk, then press the moisture thoroughly from them, and mix them with the minced meat. Season and flavour the preparation with pepper, salt, grated nutmeg, and finely-minced lemonrind. A little onion or shallot may be added, if liked. Bind together with the yolks of four eggs and the whites of two. Divide it into three portions, and form these into balls. Drop them into fast-boiling water, and let them remain for four minutes. Take them up, drain them, dip them into egg and bread-crumbs, and fry in hot fat till they are nicely browned. Make some gravy with the bones and trimmings of the veal. Flavour this nicely, and thicken with brown thickening. Stew the balls in this gravy a short time before they are to be served, put them on a hot dish, pour the gravy over, and garnish with slices of lemon. Time to stew the fricandelles, half an hour. Probable cost, 2s. 6d. Sufficient for three or four persons.