Cut fine half a pound of veal and the same quantity
of suet, and beat them in a mortar. Shred fine a few
sweet herbs, a little dried mace, a small nutmeg grated, a
little lemon-peel cut very fine, some pepper and salt, and
the yolks of two eggs. Mix all well together, then roll
some of it into small balls, and some into long pieces.
Roll both in flour, and fry them of a nice brown. If they are
to be used with white sauce, instead of frying them pour a
little water into a stew-pan, and when it boils put them in,
and they will be done in a few minutes.

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