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Veal Paupiettes

Cut some thin cutlets from a fillet of veal, and beat them flat and even. Mince a small quantity of veal very fine, mix it with some of the kidney fat chopped very fine, and half a dozen anchovies chopped fine also, adding a little salt, ginger and powdered mace. Place this mixture over the slices of veal and roll them up. Beat up an egg, dip the rolled slices into it, and then into sifted breadcrumbs. Let them stand for fifteen or twenty minutes, then egg them again, roll them in breadcrumbs, and fry to a golden brown in boiling lard or clarified dripping, or stew them in some rich gravy with one-half pint of white wine and a small quantity of walnut pickle. Veal Pie, French Style Trim off the skin from some remains of cold roast veal, and mince the meat as fine as possible with one-third of its quantity of ham. Open and beard two dozen oysters, mix them with the veal, season the mixture with powdered mace, grated lemon peel, salt and pepper and a few drops of mushroom ketchup, and moisten it with the strained liquor of the oysters and a moderate quantity of rich brown gravy. Prepare a nice puff paste, line a buttered pie-dish with it, put in the above mixture, cover with a flat of paste, trim it off neatly round the edges, wet them with a small quantity of water, and pinch both together. Bake the pie for about half an hour, or until the paste is cooked, and then serve.