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Veal Pudding, Baked

Take half a pound of cold roast veal, carefully freed from skin, fat, and gristle, and finely minced. Mix thoroughly with it a tea-spoonful of salt, a pinch of cayenne, a pinch of grated nutmeg, and the grated rind of half a lemon. Pour half a pint of nicely-flavoured boiling gravy (made by stewing the trimmings of the veal in water) over two ounces of finely-grated bread-crumbs. Let them all cool, then stir into it the minced veal, and add three well-beaten eggs. Whisk the mixture briskly for a minute or two, turn it into a well-buttered dish, and bake in a moderate oven. If liked, the crumbs may be soaked in cream instead of gravy. Time to bake the pudding, one hour. Probable cost, 10d., exclusive of the cold meat. Sufficient for three or four persons.