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Minced Veal with Macaroni

Mince fine one pound of veal, and mix with it one-fourth pound each of finelygrated breadcrumb and minced ham, together with a little lemon peel. Season the mixture with salt and pepper, and bind it together with two tablespoonfuls of rich gravy and two well-beaten eggs. Boil six ounces of macaroni, and when tender drain it well. Butter a mould, line it with macaroni, mix a little of the macaroni with the veal mixture, and turn it into the mould, pressing it tightly down. Stand the mould in a saucepan with boiling water to three-fourths its height, and steam it for half an hour. When cooked turn the veal and the macaroni out of the mould onto a hot dish, and serve with a sauceboatful of rich gravy.

Minced Veal with Mushrooms and Cream Empty a can of small mushrooms into a saucepan, put in a piece of butter and stew them for fifteen minutes over a clear fire. Chop fine some cold roasted veal and season it with pepper and salt. Mince the mushrooms, mix them with the veal and turn all into a saucepan with two ounces of butter that has been well worked with two ounces of flour and a little more than one-half teacupful of cream or creamy sauce. Stir the mixture well over the fire for a few minutes. Turn the mince out onto a hot dish, garnish with sippets of toast, and serve.