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Veal Kidney Fritter

Put four or five eggs into a basin, beat them well, add one teacupful of cream, a little finely-shred parsley, cloves and chopped mushrooms, seasoning with pounded mace, salt and pepper. Mince fine the required quantity of kidney, together with a little of the fat adhering to it, and stir this in with the egg mixture. Butter a fryingpan and place it on the fire; when hot pour in the mixture and stir it until cooked, using care not to spread it out too thin. Remove the pan from the fire, brown the mixture with a salamander, or by holding the pan in front of the fire, and serve immediately.