Cassell's dictionary of cookery

or if preferred dip them in egg and roll them in bread-crumbs, lay them on a lark-spit, and put them down to a clear fire. Baste liberally till done enough. Take them up, and serve •with good brown gravy or with mushroom sauce and sliced cucumber. Time to roast the olives, about three-quarters of an hour. Veal Patties. — Slake the patty-cases in the usual way {see Patties, Preparation of, and Puff Paste Patties, or Small Vol-au-Vents) . Bake them, and when they are done enough, have ready to fill them a savoury preparation made according to any of the following recipes. No. 1. Mince, first separately and afterwards together, half a pound of lean veal and two ounces of ham. Add a table-spoonful of flour, a tea-spoonful of grated parmesan, the rind of half a lemon grated, a pinch of grated nutmeg, and a little pepper and salt. Mix the ingredients thoroughly. Put the mince into a saucepan with as much strong veal stock that will jelly when cold as will moisten it. Stir over a gentle fire for a quarter of an hour. Add two table-spoonfuls of thick cream and a dessertspoonful of lemon-juice, and the mince will be ready for use. No 2. Mince half a pound of dressed lean veal free from skin and fat and haK a dozen oysters separately. Take as much nicely-flavoured veal stock that will jelly when cold as will moisten the mince. Mix with it two table- spoonfuls of thick cream, the oyster liquor, and a quarter of a tea-spoonful of grated lemon-rind. Put the sauce with the mince into a saucepan, and let it get quite hot. Put in the oysters for haK a minute, and serve. No. 3. Take a pound of dressed lean veal free from skin and gristle. Cut it into strips, and mince finely with a quarter of a pound of lean ham. Put the bones and trimmings of the veal into a saucepan with a pint of water, a bunch of parsley, an inch of thin lemon-rind, half a dozen peppercorns, and a blade of mace. Simmer this gravy for an hour or more till it is strong and pleasantly flavoured. Strain it, let it get cold, and free it from fat. Put the minced veal into a small saucepan with as much gravy as ■will moisten it, and add three table-spoonfuls of cream and a small piece of "butter rolled in flour. Stir the mince over a gentle fire till it is quite hot and smooth, when it will be ready for use. If preferred, the mince may be baked in the cases instead of being put into them after they are baked, but it is best to bake the pastry separately, as the mince hardens in baking. Veal Patties, Fried. — Mince half a pound of dressed lean veal and a quarter of a pound of ham. Season the mince with salt, cayenne, grated lemon-rind, and grated nutmeg, and mix with it an egg boiled hard and chopped small. Moisten with nicely-flavoured stock that forms a strong jelly when cold, and add a little cream. Roll some good pastry to the thickness of half-a-crown. Put little mounds of the mince upon this an inch distant from each other. Place a piece of pastry over all, and stamp the covered mounds out in patties with a round cutter. Moisten the edges,_ and press the pastry together round the mince. When wanted, drop the patties into