of the meat, 3 eggs, 2 tablespoonfuls of breadcrumbs, a good pinch of finely-grated lemon-rind, gravy or a little milk, nutmeg, salt and pepper.
Method.—Mix the veal, suet and breadcrumbs together, add the lemon-rind, a little grated nutmeg and a good seasoning of salt and pepper. Stir in 1 egg, and as much gravy or milk as will thoroughly moisten the whole. Turn into a buttered piedish which it will half fill, and bake for 1 hour in a moderate oven. Beat the remaining 2 eggs well, add the ¼ of a pint of stock, and season to taste. Pour over the preparation, bake until set, and serve in the dish.
Time.—To bake, about 1½ hours. Average Cost, 1s. to 1s. 2d. Sufficient for 3 or 4 persons. Seasonable at any time.
785.—-VEAL LOAF. (Fr.—Pain de Veau.)
Ingredients.—1 lb. of cold roast veal finely-chopped, ½ a lb. of sausage meat, 2 tablespoonfuls of breadcrumbs, a little gravy or stock, 1 egg, salt and pepper.
Method.—Mix the veal, sausage meat and breadcrumbs together, season liberally with salt and pepper, and add the egg. Mix thoroughly, and add gravy or stock gradually until the whole is thoroughly moistened. Form into a short thick roll, cover lightly with flour, or, when economy is not an object, coat with egg and breadcrumbs. Bake in a moderate oven for 1 hour, basting occasionally with hot fat, and serve either hot or cold. When served hot, it should be accompanied by good gravy or some suitable sauce.
Time.—1 hour. Average Cost, 7d., in addition to the veal. Sufficient for 5 or 6 persons. Seasonable at any time.
786.—VEAL CUTLETS WITH OYSTERS. (Fr.—Côtelettes de Veau aux Huîtres.)
Ingredients. —1 lb. of fillet of veal, 12 sauce oysters, 1 oz. of butter, 1 teaspoonful of lemon-juice, ½ a pint of white sauce, 2 shallots, finely-chopped, salt and pepper.
Method.—Cut the meat into 6 or 7 pieces of equal size and thickness, flatten these slightly with a cutlet-bat, and trim them into a round or oval form. Melt the butter in a sautépan or frying pan, put in the shallots and cutlets, and fry thoroughly, but do not allow them to acquire much colour. Have the white sauce nearly boiling in a stewpan, put in the cutlets, shallots, and the butter in which they were fried, cover closely, and simmer gently for ½ an hour. Meanwhile stew the beards of the oysters in oyster-liquor or a little white stock for 20 minutes, then strain, and add to the contents of the stewpan. 5 minutes before serving stir in the oysters and lemon-juice, and season to taste. Arrange the cutlets neatly on a hot dish, pour the sauce over,
