Mince very fine a pound of the lean of cold roast veal, and half a
pound of cold boiled ham, (fat and lean equally mixed.) Put it
into a stew-pan with three ounces of butter divided into bits and
rolled in flour, a jill of cream, and a jill of veal gravy. Season
it to your taste with cayenne pepper and nutmeg, grated lemon-peel,
and lemon-juice. Set the pan on hot coals, and let the
ingredients simmer till well warmed, stirring them well to prevent
their burning.
Have ready baked some small shells of puff-paste. Fill them with
the mixture, and eat the patties either warm or cold.