Are prepared by chopping small six ounces of lean dressed
veal, three of ham ; put this into a stew-pan, with an ounce
of butter rolled in flour, half a gill of cream, and the same
quantity of veal stock, a little grated nutmeg and lemon-peel,
some cayenne pepper and salt, a spoonful of the essence
of ham, and lemon juice. Stir the whole over the fire some
time, and then make the patties as before directed (p. 208).
The white meat of the breasts of chickens or fowls may be
substituted for the veal.
 

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