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Boneless Birds

Cut into small pieces cold roast veal, chicken, or any left-over meat, Season highly. Roll a heaping tablespoonful of the cut meat in a slice of bacon, pinning the bacon together with a slender wooden toothpick. Bake these on a tin in a hot oven about fifteen minutes, basting and turning the "birds." Serve hot on a garnished platter.

A very good luncheon dish. They should be as large as a croquette when served.

Victoria Meat (from Chicken or Veal) 3 teaspoonfuls butter 1 teaspoonful salt 3 teaspoonfuls flour 2 slices onion 4 mushrooms I cup stock I cup drained peas