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Veal Rissoles

Take about three-quarters of a pound of cold roast veal, free from skin, gristle, and fat, and a quarter of a pound of ham or bacon. Cut the meat into slices, then mince very finely. Mix with the meat half a tea-spoonful of salt, half a tea-spoonful of pepper, the eighth part of a nutmeg, grated, a dessert-spoonful of chopped parsley, and three table-spoonfuls of grated bread-crumbs. Mix these ingredients thoroughly, and bind them together with the yolk of an egg beaten up with a little cream, milk, or strong, unsalted gravy. Form the paste into balls the size of a small walnut. Flour the balls, then dip them into beaten egg and bread-crumbs; let them stand an hour, then dip them in again. Fry them in plenty of hot fat till they are lightly browned all over. Drain them, serve on a hot dish with good gravy poured round but not upon them, and place fried rashers of bacon round them. Garnish with sliced lemon and parsley. Time to fry the rissoles, ten to fifteen minutes. Probable cost, 6d., exclusive of the cold meat. Sufficient for three or four persons.