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Veal, Minced, and Macaroni

Soak half a pound of macaroni in water for an hour, then put it into salted water, and boil gently till tender. Whilst it is boiling cut about a pound and a half of cold roast veal into thin slices free from fat, skin, and bone. Mince the meat finely with a quarter of its weight in ham (if this is to be had); season the mince with salt, white pepper, grated nutmeg, and grated lemon-rind, and add a quarter of a pound of bread-crumbs. Bind the mixture together with one or two eggs. Butter a mould, drain the macaroni, and wind it round and round the inside. Put the mince in the centre, place a dish on the top of the mould, and steam the preparation over boiling water. Turn it upon a dish, and serve with brown gravy, made from the bones and trimmings of the veal and ham, poured round, but not upon it. Time to boil the macaroni, varying with the quantity; to steam the preparation, half an hour. Probable cost, exclusive of the cold meat, 8d. Sufficient for four persons.