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VEAL, MINCED, AND MACARONI (another way)

Soak and boil the macaroni as before. Mince and flavour the veal, and mix with it a table-spoonful of flour. Cleanse, peel, and slice three fresh truffles. Dissolve an ounce of butter in a saucepan, put in the truffles, and fry them gently for eight minutes. Pour over them half a pint of good gravy and the minced veal, and let them simmer as gently as possible for half an hour. Add a dessert-spoonful of lemon-juice and two table-spoonfuls of sherry; turn the preparation into a mould lined with macaroni, and steam as in the last recipe.