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Mireton of Veal

Chop fine some cold roasted veal, mix with it one-half pound of ham also very finely-chopped and season it with salt, pepper and grated nutmeg. Soak the crumb of a French roll in one teacupful of milk. Slice a small onion and fry it until nicely-browned in a little butter; then drain and mince it fine; put all the above ingredients in a saucepan with the grated peel of a lemon and one teacupful of cream and stir it over the fire until it is hot. Beat an egg well and add it to the mixture, then move the saucepan off the fire; butter a mould, pour the mixture into it and press the lid down tightly; put the mould in the oven and brown the contents slightly. When cooked place the mireton on a hot dish, pour some rich gravy over it, and serve.