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Veal, Italian

Take half a pound of uncooked veal perfectly free from skin and fat, pound it in a mortar with a quarter of a pound of fat previously boiled, or as much fat bacon, also boiled. Boil in milk a French roll with an onion, a bay-leaf, a small pinch of cayenne, white pepper, and salt. Drain off the milk, remove the bay-leaf, and beat the pounded veal and bread through a coarse sieve. Mix in a beaten egg, and make into rolls with a little flour. Boil these in separate floured cloths, and serve turned out on a dish, with gravy, white or brown, and a little lemon-juice. Time, ten or twelve minutes to boil. Probable cost, about 1s.