Mince the veal as above, and roll three or four crackers to powder.
Also, chop up some cold ham and mix with the veal in the proportion of
one-third ham and two-thirds veal. Then add the cracker, and wet well
with gravy and a little milk. If you have no gravy, stir into a cup of
hot milk two tablespoonfuls of butter and a beaten egg. Season well to
your taste, and bake in pâté pans lined with puff-paste. If eaten hot,
send to table in the tins. If cold, slip the pâtés out and pile upon
a plate, with sprigs of parsley between. A little oyster liquor is a
marked improvement to the gravy.